Don’t Miss a Recipe!

Don’t Miss a Recipe! Subscribe to receive new posts delivered directly to your inbox:

Feb 09
30

Buffalo Chicken Soup

Buffalo Chicken Soup

This Buffalo Chicken Soup is the perfect way to warm up a cold winter day! It’s super easy to make and a great way to get that Buffalo chicken flavor you crave! My husband and I decided it’s even better as leftovers, so this is a great soup to make at the beginning of the week and take to reheat for lunches. It’s filling and cheesy and a little creamy and a little spicy (but not too spicy – if you want more, that’s up to you!). I based this Buffalo Chicken Soup on my super popular Creamy Chicken and Wild Rice Soup recipe, so if you love that one, give this a try. It definitely doesn’t taste like it’s only 213 calories or 6 Weight Watchers SmartPoints per cup!

I know I will get the question about subbing something else for blue cheese (but why???? YUM), so I’m going to cut all you blue cheese haters off at the pass and just say here that you can definitely just add more cheddar or some pepper jack or any other cheese you prefer. BUT, being a Buffalonian, I obviously urge everyone to eat their Buffalo chicken with blue cheese the way God, Frank, and Theresa intended.

Buffalo Chicken Soup

Looking for more fixes for your Buffalo chicken obsession? Check out my Buffalo Chicken Taquitos, Buffalo Chicken Pasta Salad, Buffalo Chicken Lasagna Roll-Ups, Buffalo Chicken Enchiladas, Slow Cooker Buffalo Chicken, Buffalo Chicken Quinoa Bake, Buffalo Wing Hummus, Buffalo Chicken Mac and Cheese Muffins and many more Buffalo wing sauce recipes in the Buffalo Flavor section of my recipe index!

Print Share

Buffalo Chicken Soup

Yield: 11 (1 cup) servings

Ingredients:

  • 2 cups water
  • 4 cups reduced sodium fat free chicken broth
  • 1 lb uncooked boneless skinless chicken breasts
  • 12 oz Russet potatoes, cubed (you can peel or not peel as long as you scrub!)
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • ½ cup flour
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 8 tablespoons (1 stick) of light butter (I use Land O’Lakes)
  • 2 cups fat free half and half
  • 4 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot)
  • 2 oz crumbled blue cheese
  • 1/3 cup Buffalo wing sauce, or more to taste/drizzle on top (I used Frank’s Red Hot Buffalo sauce)

Directions:

  1. Bring the water and chicken broth to a boil in a large pot or Dutch oven. Add the chicken, potatoes, carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.
  2. Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to smoothly combine with the butter. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy. Add the cheddar and blue cheeses and stir in. Continue to cook, stirring occasionally for a few minutes until the cheeses are melted in and well combined. Add in the wing sauce and stir to combine.
  3. Add the shredded chicken and the Buffalo sauce mixture into the soup pot and stir to combine. Bring back to a simmer and simmer for 10 minutes or so to allow the soup to thicken and the flavors to combine.

Weight Watchers SmartPoints:
6 per (1 cup) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
6 per (1 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)

Nutrition Information:
213 calories, 16 g carbs, 4 g sugars, 9 g fat, 5 g saturated fat, 17 g protein, 1 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
Yum

30 Responses to “Buffalo Chicken Soup”

  1. #
    1
    Brandy Lynn — February 9, 2016 @ 7:33 am

    This looks delish! I can’t wait to try it 🙂 Quick question: You mention half and half in your directions, but I don’t see it in the ingredient list. Can you tell me how much half and half this recipe calls for? Thank you so much Emily! I absolutely love your blog.

    • Emily Bites replied: — February 9th, 2016 @ 7:44 am

      Fixed! Sorry about that 🙂

  2. #
    2
    Lisa — February 9, 2016 @ 7:43 am

    Yum! This looks like a perfect lunch option. Thank you!

  3. #
    3
    Aimee — February 9, 2016 @ 8:22 am

    omg, I can’t wait to make this, it sounds amazing!! And I agree, you can’t have buffalo wings without blue cheese!!

  4. #
    4
    Kristie B — February 9, 2016 @ 8:49 am

    Yum! I share your love for blue cheese and Buffalo chicken. Do you think I could sub unsweetened almond milk and vegan butter in this recipe? (We have to limit dairy at my house but I can’t live without blue cheese.) I am going to put this on the menu for next week!

    • Emily Bites replied: — February 9th, 2016 @ 3:13 pm

      Honestly I have never cooked with either of those ingredients before in general so I don’t feel I can really say one way or the other. If you try it out please report back!

  5. #
    5
    Lisa — February 9, 2016 @ 10:43 am

    Can I use regular Frank’s? I don’t have any wing sauce in my house but have all other ingredients. Thanks!

    • Emily Bites replied: — February 9th, 2016 @ 10:45 am

      I think that will work just fine 🙂

  6. #
    6
    Lisa — February 9, 2016 @ 10:51 am

    I can’t get light butter where I live and I am not a fan of fat free creamer. I am going to make with 1 cup half and half and 1 cup 1%. It still will be 9SP based on my available cheeses but I think this will be worth it. It will taste indulgent

  7. #
    7
    Lisa — February 9, 2016 @ 10:52 am

    I forgot to say thanks Emily, I love ALL of your recipes. I will stop spamming your wall now!

    • Emily Bites replied: — February 9th, 2016 @ 3:12 pm

      Thanks Lisa, enjoy!

  8. #
    8
    Robin — February 9, 2016 @ 11:03 am

    Can ground chicken be substituted for the chicken breast? If yes should I cook it first?

    • Emily Bites replied: — February 9th, 2016 @ 11:38 am

      Hm, yeah, I think I’d cook it separately and add it in at the end with the cream mixture

  9. #
    9
    Mary Beth — February 9, 2016 @ 1:38 pm

    I adore your wild rice and chicken soup. Can’t wait to make this one! Thanks so much!

  10. #
    10
    Stacy — February 9, 2016 @ 2:37 pm

    Have you tried making it in a slow cooker?

    • Emily Bites replied: — February 9th, 2016 @ 3:10 pm

      Nope! I’ve only made it as listed 🙂

  11. #
    11
    Cindy — February 11, 2016 @ 3:19 pm

    May I sub frozen strawberries? How would I change the recipe to accommodate ?

  12. #
    12
    Cindy — February 13, 2016 @ 11:10 pm

    I am OBSESSED with your Chicken & Wild Rice soup. I actually made it for dinner again tonight and my husband and I ate half the pot already. I came on your site tonight to see what new recipes you had and when I saw this, I almost died. I cannot wait to make this!!

  13. #
    13
    LIndad — February 14, 2016 @ 3:46 pm

    Love ,Love , Love the Buffalo Chicken soup!!! Just made it today. My boys will absolutely devour this dish. I’ll just omit that it’s healthy.
    Thanks !!!!

  14. #
    14
    Kristen Brown — February 15, 2016 @ 11:46 am

    Made this yesterday for the week!! Absolutely amazing! I have to admit that I left out blue cheese (yuck)!! Great flavor and heat!! This is a keeper!!!! Thanks for you great recipes!! They keep me on track!!!!

  15. #
    15
    Lori — February 16, 2016 @ 12:13 pm

    I made this for dinner last night and it was absolutely delicious! My entire family loved it!

    Thank you!

  16. #
    16
    Melanie — February 17, 2016 @ 12:19 pm

    Holy smokes is this so delicious!!!! Thank goodness I made a double batch!!! 🙂 The texture on this is unlike any other soup I’ve ever made. Thanks so much for a great spin on buffalo chicken!!!!

  17. #
    17
    katie — February 22, 2016 @ 2:32 am

    hi! could this be made in a crock pot? has anyone tried this ?

  18. #
    18
    Kelly — March 2, 2016 @ 3:00 pm

    This was my FAVORITE recipe I have made in a long time! It was so delicious. I brought some to work just so others could try it. I only used cheddar cheese, no blue cheese (I know), but in my opinion it still tasted absolutely amazing. Just 1 cup filled me up. Love it.

  19. #
    19
    mandi — March 13, 2016 @ 4:47 pm

    I gotta say I was really skeptical about this one! Buffalo chicken soup sounded weird and kind of gross to me and I got some funny looks when I told my coworkers what I was making for dinner. So glad I tried! Delicious! My boyfriend and his friends raved about it. Even if you don’t like blue cheese, you should still try it in this soup. My boyfriend does not care for blue cheese and he even sprinkled a little extra in his soup bcuz it complimented the flavors so well. This is definitely my new go to soup!

    • mandi replied: — March 13th, 2016 @ 5:02 pm

      Even better as leftovers reheated btw!

  20. #
    20
    Danielle — December 9, 2016 @ 5:27 pm

    I don’t usually comment back when I’ve made a recipe (only because I’m lazy :D) but I have to say this was AMAZING! It was even better heated up for leftovers. I got super nervous when I was making the butter roux because of how stuck together and small it was but soon realized it was just fine. I love buffalo chicken anything but this takes top 5 for sure.

    For anyone asking, I just used regular hot sauce that I get at Aldi and it was just fine 🙂 and the blue cheese was great also, really gave great flavor! Thanks for another wonderful recipe, Emily!

  21. #
    21
    Lo Langille — December 30, 2016 @ 9:03 am

    I can’t have butter; do you think you could make the roux with olive oil?

  22. #
    22
    David Duffy — January 7, 2017 @ 4:24 pm

    Two years of following you and, using your amazing recipes as starting points for many a great meal! This soup was the best ever! Followed the recipe exactly except for using some shredded chicken I already had on hand and, adding sliced mushrooms! AMAZING! Thank you!

  23. #
    23
    Ankine — March 14, 2017 @ 6:39 pm

    I am going to sub cauliflower for the potatoes and geeek yogurt for the half and half and cheese cheese not a fan of blue cheese in this. Can’t wait to taste and see how it turns out.

Leave a Comment