Go Back
+ servings
Buffalo Chicken Soup

Buffalo Chicken Soup

Wow. I cannot not stop talking about this Buffalo chicken soup. Perfect for the cool weather. It’s like eating Buffalo chicken wings, with celery and onion, and cheesy.
Course Main
Cuisine American
Keyword Buffalo, chicken, soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 225kcal
Author Mike



  • Note: I used leftover fire-eater chicken that has a nice kick to it. If you are using rotisserie or other 'tame' chicken you might want to add some hot sauce or cayenne to the soup for a little kick.
  • Place butter in a large pot over medium-high heat.
  • Once melted, add the celery and onion and cook until both are tender.
  • Stir in the flour and cook 2 minutes, stirring constantly.
  • Stir in the half-and-half and water.
  • Add the bouillon and stir to dissolve.
  • Add the chicken and wing sauce.
  • Bring to a boil and reduce heat to a simmer.
  • Stir in the cheese and season with salt and pepper to taste.
  • Simmer 10-15 minutes, stirring occasionally.


Calories: 225kcal | Carbohydrates: 8g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 401mg | Potassium: 170mg | Fiber: 1g | Sugar: 3g | Vitamin A: 557IU | Vitamin C: 3mg | Calcium: 197mg | Iron: 1mg