• December 16, 2013
Buffalo Chicken Soup

I don’t even know what to say about this soup, except Buffalo Chicken Soup! You just need to definitely try it! I had seen it in a magazine a few years ago. Iwanted to try it especially since my husband loves all things buffalo chicken, but for some reason I never did. The only thing that made me sad when I did finally make this was that I only made half of the recipe. So we had to make it again.

The only change I made was in the type of cheese. Although we all like a buffalo flavor, none of us are big fans of blue cheese, so I switched it out for sharp cheddar and it turned out great! Seriously, this soup is amazing and you should try it today.

Update 9/15: I went to update the pictures for this soup and since they all disappeared during the death of our computer, I decided to get all new pictures. We hadn’t made this Buffalo Chicken Soup in a while, and it was so wonderful. It is still one of our favorite soups and is perfect for a chilly fall or winter day. My family has requested it several times since and it will remain on our menu for the foreseeable future. I’ve updated the recipe a little, mostly just clarifying the different steps. Enjoy!

Buffalo Chicken Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8-10 servings


  • 4 cups cooked, shredded chicken
  • 2 Tablespoons butter
  • 1/2 cup coarsely chopped celery
  • 1/2 cup chopped onion
  • 3-1/2 cups chicken broth (or 2-14 oz. cans)
  • 1-1/2 cups milk
  • 1 teaspoon buffalo hot sauce (we like Frank's Buffalo Flavor)
  • 1-1/2 cups shredded mozzarella cheese
  • 1-1/4 cups shredded sharp cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 1/3 cup all-purpose flour
  • more Buffalo hot sauce for topping


  1. In a large pot, melt butter over medium heat.
  2. Add celery and onion; cook and stir until onion is tender, about 3-4 minutes.
  3. Stir in broth, milk and teaspoon of hot sauce.
  4. In a bowl toss together mozzarella, 1 cup of the cheddar, parmesan and flour.
  5. Gradually add to soup, small amounts at a time, stirring after each addition until melted. The cheese has a tendency to clump if you add too much at a time, so slowly is the key
  6. Stir in three cups of the shredded chicken and heat through.
  7. Top with remaining chicken, cheese, hot sauce and chopped celery as desired.
Buffalo Chicken Soup

5 Comments on “Buffalo Chicken Soup

  1. Emily

    This is one of my new favorites. It even tasted good when I couldn’t buy several of the ingredients, and had to use substitutes. I can’t wait to go to a grocery store where I can buy cheese.

    1. Jodie

      I’m so glad it worked even with the substitutes! I for one can’t wait till you can go to a real grocery store either; they’re the best!

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