This creamy buffalo chicken soup is warm and cozy with familiar hot wing flavor! It’s heartier than the popular game day appetizer and is perfect for a weeknight meal.
Buffalo Chicken Soup Recipe
I love the flavor of my baked buffalo wings! Delicious buffalo wing sauce dipped in ranch or blue cheese dressing is so irresistible, I even make buffalo cauliflower wings!
I already have a few recipes that are inspired by these awesome flavors like my easy recipe for Buffalo chicken dip. Now I’m coming to you with a creamy Buffalo chicken soup recipe that is jam-packed all the same flavors!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Shredded chicken: You’ll need about 3 cups. I use a store-bought rotisserie chicken or leftover shredded chicken.
- Ranch seasoning: The prepacked mix not the dressing.
- Gnocchi: These are little pasta dumplings usually made with flour, eggs, and potato. You can usually find them near the fresh pasta in your grocery store or along with the dried pasta in shelf-stable packages.
- Cream cheese: Use full fat block style cream cheese.
- Hot sauce: When you think of Buffalo chicken you probably think of hot sauce! I use Frank’s Red Hot Original Sauce but use your favorite.
How to Make Buffalo Chicken Soup
This soup comes together quickly on the stovetop for a quick weeknight meal. You’ll need about 30 minutes from start to finish to make Buffalo chicken wing soup.
- Sauté vegetables. Heat some olive oil in a large pot. Add the carrots, celery, and onions and sauté until tender.
- Simmer. Add the ranch seasoning and the stock to the pot and bring to a boil before lowering the heat and simmering for about 12 minutes.
- Cook. Throw in the chicken, cream cheese, hot sauce, and gnocchi, and cook for 5 minutes until the gnocchi is tender.
- Serve. Top with your favorite toppings and enjoy!
Make it in the Slow Cooker
Would you rather make crockpot buffalo chicken soup? No problem! Simply place all of the ingredients in the crock pot except for the cream cheese and toppings and cook on high for 3 hours or low for 4 – 5 hours. Then add softened cream cheese and stir through until fully incorporated.
Tips and Variations
- Use heavy cream. If you don’t have cream cheese, heavy cream will give you a smooth and creamy texture. I use it in this chicken gnocchi soup.
- Adjust the spice level. This recipe isn’t too hot and spicy, but everyone has their own preference. Adjust how little or how much you use based on your family’s tastes.
- Soften the cream cheese. Remove the cream cheese from the fridge in advance so it has a chance to soften before adding it to the pot.
- Slow cooker: Simply place all of the ingredients in the crock pot except for the cream cheese and toppings and cook on high for 3 hours or low for 4 – 5 hours. Stir in cream cheese before serving.
- Garnish: Blue cheese crumbles, chopped green onions and crushed tortilla chips are my favorites.
Storage
- Store: Let the buffalo chicken soup cool completely and then put it into an airtight container and store it in the refrigerator for up to 3 days. I don’t recommend freezing this soup.
- To reheat: Pour the soup into a pot and reheat over low heat on the stovetop until it’s warmed through. You can also use a microwave to warm the buffalo chicken soup for 1 – 2 minutes depending on your microwave.
Want more soup recipes? Try slow cooker chicken enchilada soup, chicken tortilla soup or creamy white lasagna soup.
More Soup Recipes To Try
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Buffalo Chicken Soup
Video
Ingredients
- 2 Tablespoons olive oil
- ½ medium onion , chopped
- 1 cup diced celery (about 3 sticks)
- 1 cup peeled and diced carrots (about 3 medium carrots)
- 1 Tablespoon ranch seasoning (like Hidden Valley)
- 32 ounces chicken stock
- 3 cups shredded chicken (I use rotisserie)
- 1 (8-ounce) package cream cheese
- 1 pound gnocchi
- 3-5 Tablespoons Frank's Red Hot Original Sauce , plus more to taste
- Kosher salt , to taste
- Ground black pepper , to taste
Optional toppings: Bleu cheese, Chopped green onions
Instructions
- In a large pot, heat 2 Tablespoons olive oil over medium heat. Stir in 1/2 medium onion chopped, 1 cup celery, and 1 cup carrot and sauté 5 minutes, or until tender.
- Stir in 1 Tablespoon ranch seasoning and 32 ounces chicken stock. Increase the heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer 12 minutes.
- Add 3 cups shredded chicken, 8 ounces cream cheese, 1 pound gnocchi, and 3-5 Tablespoon hot sauce and cook 5 minutes, or until the gnocchi are tender. Season with salt and pepper.
- Top with your favorite toppings to serve.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This is so, so good. I go a little bit heavier on the hot sauce (Frank’s Red Hot, of course!) because our family likes it that way. I follow the instructions to add raw chicken to step 2 and cook for 15 minutes and it works perfectly.
My kid wanted this for dinner one night and lunch in her Thermos the next day – sign of a big hit in our family!
We loved the flavor of this soup!! So delicious and creamy. Definitely will be making this again!
I loved this soup. Even more important- my picky son actually loved it too! That’s a huge win!