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Buffalo Chicken Soup

Buffalo Chicken Soup Recipe

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 8 1x


This Buffalo Chicken Soup Recipe is perfect for the Fall and Football Season! Top off this soup with blue cheese crumble and celery for the full effect.


  • 2 tbsp. olive oil
  • 1 small onion, diced
  • 3 stalks of celery, diced
  • 2 garlic cloves, minced
  • 4 tbsp. butter
  • 4 tbsp. flour
  • 2 ½ c. chicken broth
  • 2 c. whole milk
  • 8 oz. Sharp Cheddar Cheese block, grated
  • 12 oz. Buffalo Chicken sauce
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • ¼ tsp. cayenne pepper
  • 1 tbsp. hot sauce
  • 1 ½ lb. Roasted Chicken, chopped
  • Blue Cheese crumbles (optional)
  • Celery, chopped (optional)


  1. In a large sauce pan, warm the olive oil on medium high heat. Add the onion and celery and cook for 5-7 minutes until veggies are soft and translucent. Add the garlic and cook for 2-3 minutes. Add the 4 tbsp. butter and once melted, sprinkle in 4 tbsp. flour.
  2. Lower the heat to low to medium heat. Slowly add the chicken stock and stir at the same time to avoid large flour clumps. Add the 2 cups of milk and allow to simmer for, at least, 5 minutes so the broth will become thick. Next, add the cheese and Buffalo sauce and stir until cheese has melted. Finally, add the seasonings and the chopped chicken. Cover with lid and stir periodically until ready to serve. Top with blue cheese crumbles and diced celery if desired.
  • Category: Soup