There’s nothing like a steaming bowl of soup to warm you up on a chilly day, and my Buffalo Blue Cheese Chicken Soup is my go-to when I need something comforting yet exciting. I first made this on a freezing winter night when I craved the bold flavors of buffalo wings but wanted something heartier. What came out of my pot was magic, the perfect marriage of spicy buffalo sauce and creamy blue cheese in a rich, velvety broth. This isn’t just any healthy chicken soup recipe; it’s a flavor explosion that’ll make your taste buds dance while keeping you cozy. Packed with shredded chicken and veggies, it’s become my secret weapon during cold season too, that chicken broth works wonders as an immune boosting chicken soup. Trust me, once you try this, you’ll be making it all winter long!
Why You’ll Love This Buffalo Blue Cheese Chicken Soup
Honestly, this soup is a total game-changer. It hits all the right notes and has become my absolute favorite for so many reasons. I mean, just look at this list!
- It’s insanely quick and easy. You’re about 35 minutes away from a restaurant-quality soup. It’s the perfect easy chicken soup recipe for a busy weeknight.
- The flavor combo is just wow. You get that spicy kick from the buffalo sauce, which is then perfectly cooled down by that tangy, creamy blue cheese. It’s like your favorite bar food transformed into a cozy bowl of comfort.
- It’s incredibly hearty and satisfying. Packed with protein from the chicken, it’s a meal all on its own that will keep you full and happy.
- It’s super adaptable! Following a keto or low carb diet? This Buffalo Blue Cheese Chicken Soup is naturally perfect for it. Just check your buffalo sauce label to ensure no added sugars.
- It’s genuinely a healthy chicken soup recipe. You’re getting lean protein, wholesome veggies, and a broth that feels like a hug from the inside out.
Creamy Buffalo Blue Cheese Chicken Soup in 35 Minutes
A hearty Buffalo Blue Cheese Chicken Soup that combines spicy buffalo flavor with creamy blue cheese for a comforting meal. Perfect for cold days or when you need a warming dish.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
- 2 cups cooked chicken, shredded
- 1/4 cup buffalo sauce
- 1/2 cup blue cheese, crumbled
- 4 cups chicken broth
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1/2 cup onion, diced
- 1 tbsp butter
- 1/2 cup heavy cream
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Heat butter in a pot over medium heat. Add onions, celery, and carrots. Cook for 5 minutes until softened.
- Add shredded chicken, buffalo sauce, garlic powder, salt, and pepper. Stir well.
- Pour in chicken broth and bring to a simmer. Cook for 15 minutes.
- Reduce heat and stir in heavy cream and blue cheese. Simmer for another 5 minutes.
- Adjust seasoning if needed and serve warm.
Notes
- For a spicier soup, add extra buffalo sauce.
- Use rotisserie chicken for quick prep.
- Substitute heavy cream with coconut milk for dairy-free.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg
Buffalo Blue Cheese Chicken Soup Ingredients
Gather these simple ingredients, I promise you probably have most of them already! The beauty of this recipe is how everyday items transform into something extraordinary.
- 2 cups cooked chicken, shredded (I love using the meat from a rotisserie chicken for this, such a time saver!)
- 1/4 cup buffalo sauce (Frank’s RedHot is my go-to, but use your favorite brand)
- 1/2 cup blue cheese, crumbled (get the good stuff, it makes all the difference)
- 4 cups chicken broth (homemade if you have it, but boxed works perfectly fine)
- 1/2 cup celery, diced (about 2 medium stalks)
- 1/2 cup carrots, diced (I like to cut them small so they cook evenly)
- 1/2 cup onion, diced (yellow or white onions work best here)
- 1 tbsp butter (unsalted so we can control the salt level)
- 1/2 cup heavy cream (this gives that luxurious, velvety texture)
- 1 tsp garlic powder (trust me, the powder works better than fresh here)
- Salt and pepper to taste (I always start with 1/2 tsp salt and adjust later)
Ingredient Notes & Substitutions
Now, I know we all have our kitchen quirks and sometimes need to swap things out. Here are my tried-and-true substitution tips:
- For the chicken: That store-bought rotisserie chicken? Absolute game-changer for quick meals. Just shred it up, no cooking required! Leftover roasted chicken works great too.
- Dairy-free option: Swap the heavy cream for full-fat coconut milk (the canned kind) and use dairy-free blue cheese if you can find it. The flavor will be slightly different but still delicious.
- Buffalo sauce heads-up: Different brands have different heat levels. I like mine with medium spice, but if you’re sensitive, start with 2 tbsp and add more to taste. The opposite applies if you’re a heat-seeker!
- Blue cheese alternatives: Not a blue cheese fan? Try feta for a similar tang, or go mild with goat cheese. But I urge you to try the blue, it really makes the soup special.
- Veggie variations: No carrots? Use parsnips. Out of celery? A little extra onion works fine. I’ve even thrown in some diced bell pepper when I had it on hand.
Equipment You’ll Need for Your Buffalo Blue Cheese Chicken Soup
Here’s the beautiful thing, you don’t need any fancy gadgets to make this amazing soup! Just grab these basic kitchen tools (I bet you have them all already):
- A large pot, About 4-5 quarts is perfect. I use my trusty Dutch oven, but any heavy-bottomed pot will do.
- A sharp knife, For chopping those veggies nice and small.
- A cutting board, Preferably one that won’t slide around while you’re dicing.
- A measuring cup, For all those delicious ingredients.
- A sturdy wooden spoon, My favorite for stirring everything together without scratching the pot.
See? Nothing special needed, just good ol’ basic kitchen gear. Now let’s get cookin’!
How to Make Buffalo Blue Cheese Chicken Soup
Alright, let’s get cooking! This Buffalo Blue Cheese Chicken Soup comes together in such a satisfying way, watching the ingredients transform is half the fun. Follow these steps (and my little tips along the way), and you’ll have the most comforting bowl of goodness ready in no time.
Step 1: Sauté the Aromatics
First things first, grab that pot and set it over medium heat. Melt your tablespoon of butter, and when it’s just starting to bubble, toss in those diced onions, celery, and carrots. Oh! That sound when they hit the pan? That’s the sound of flavor being born.
Give everything a good stir, then let it cook for about 5 minutes, stirring occasionally. You’ll know it’s ready when the onions turn translucent and the carrots just start to soften. This step builds our flavor foundation, don’t rush it! The smell alone will have your stomach growling.
Step 2: Add Chicken and Seasonings
Now for the fun part, dump in your shredded chicken, buffalo sauce, garlic powder, salt, and pepper. Here’s my tip: toss everything together really well until the chicken gets coated in all those delicious seasonings. I like to let it cook for another minute or two just to wake up those flavors.
Hot tip: If you’re not sure about the spice level, start with 2 tablespoons of buffalo sauce, you can always add more later! The blue cheese will help balance the heat too.
Step 3: Simmer the Soup
Time for the broth! Pour in all 4 cups and give it a good stir. Crank up the heat just until it comes to a simmer (those little bubbles around the edges), then reduce to maintain it. Set your timer for 15 minutes, this is when the magic happens.
You’ll notice the broth deepening in color and the veggies getting perfectly tender. Resist the urge to stir too much, just a gentle stir every now and then keeps everything cooking evenly.
Step 4: Finish with Cream and Cheese
Almost there! Reduce the heat to low, this is crucial so our dairy doesn’t curdle. Slowly pour in the heavy cream while stirring gently. Then sprinkle in that glorious blue cheese a little at a time, stirring until it melts into the soup.
Let it simmer for another 5 minutes, no longer, or the cream might break. You’ll know it’s ready when the soup looks velvety smooth and coats the back of your spoon beautifully.
Step 5: Final Adjustments and Serving
Okay, last step, taste test time! Grab a spoon (careful, it’s hot!) and see if it needs more salt, pepper, or buffalo sauce. I usually add another pinch of salt at this point.
Once it’s perfect, ladle it into bowls immediately while it’s piping hot. The aroma alone is incredible, that tangy blue cheese mingling with the spicy buffalo sauce will have everyone running to the table!
Tips for the Best Buffalo Blue Cheese Chicken Soup
After making this soup countless times (seriously, I lost count last winter), I’ve picked up some tricks that take it from good to “Oh my gosh, can I have your recipe?” levels of amazing:
- Sauce matters! Splurge on a quality buffalo sauce, I swear by Frank’s RedHot for that authentic wing flavor. Cheap sauces can taste metallic or overly vinegary.
- Shred your own chicken if you can. While rotisserie chicken is handy, roasting your own chicken thighs gives the soup incredible depth of flavor and juicier texture.
- Let it rest for 10 minutes off heat before serving. This lets all those bold flavors meld together beautifully.
- Garnish generously! Extra blue cheese crumbles, celery leaves, and a drizzle of buffalo sauce make it restaurant-worthy. My husband loves his with extra crispy bacon bits too!
- Toast your bowls, I warm my soup bowls in a 200°F oven for 5 minutes before serving. It keeps the soup hot longer!
Serving Your Buffalo Blue Cheese Chicken Soup
Now comes the best part, digging in! I always serve this Buffalo Blue Cheese Chicken Soup piping hot in big, cozy bowls. The steam rising with those incredible aromas is half the experience. Here’s how I like to dress it up:
- Extra blue cheese crumbles on top, because you can never have too much!
- A sprinkle of chopped celery for fresh crunch
- A drizzle of buffalo sauce for those who want extra kick
- Some celery leaves for a pretty, fresh garnish
This soup is hearty enough to stand alone, but if you’re serving it for dinner, I love pairing it with a simple side salad or some crusty bread for dipping. My kids go crazy when I serve it with celery sticks on the side, it’s like having buffalo wings in soup form!
Storing and Reheating Your Buffalo Blue Cheese Chicken Soup
Okay, confession time, this soup is so good we rarely have leftovers! But when we do, here’s how I handle them. First, let the soup cool completely (I leave it on the counter for about 30 minutes) before transferring to an airtight container. It’ll keep happily in the fridge for up to 3 days.
When reheating, go low and slow on the stovetop, medium-low heat works best. The soup thickens as it sits, so I always have some extra chicken broth on hand to thin it out. Just add a splash at a time until it’s back to that perfect spoon-coating consistency. And whatever you do, don’t microwave it on high, that cream can separate and make your soup grainy. Been there, done that, not pretty!
Buffalo Blue Cheese Chicken Soup Nutritional Information
Now let’s talk numbers, because I know some of you (like me!) like to keep an eye on what’s going into your body. Here’s the nutritional breakdown per serving of this glorious Buffalo Blue Cheese Chicken Soup:
- Calories: 320
- Fat: 22g (12g saturated, 8g unsaturated)
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 3g
- Protein: 25g
- Sodium: 950mg
- Cholesterol: 95mg
A quick heads-up, these numbers are estimates based on my exact ingredients. Your soup might vary slightly depending on the brands you use (especially the buffalo sauce and blue cheese). I calculate mine using a food scale and nutrition app, but if you’re tracking macros strictly, I’d recommend plugging in your specific ingredients. This recipe is a family favorite!
What I love about these numbers is how this soup packs serious protein while keeping carbs low, perfect for my keto friends! And at 320 calories per hearty bowl, it’s a satisfying meal that won’t wreck your daily goals. The fat content comes mostly from the good stuff, butter, cream, and blue cheese, which makes it super satiating.
Buffalo Blue Cheese Chicken Soup FAQs
I get asked these questions all the time about my Buffalo Blue Cheese Chicken Soup, here are the answers straight from my kitchen to yours!
Can I make this Buffalo Blue Cheese Chicken Soup in a slow cooker?
Absolutely! For crockpot lovers, here’s how I adapt it: Sauté the veggies first (this builds flavor), then toss everything except the cream and blue cheese into your slow cooker. Cook on low for 4-5 hours. Stir in the dairy during the last 30 minutes, this prevents curdling. Easy peasy!
Is this chicken soup recipe good for a cold?
You bet! Between the warm broth and all those nutrients, it’s practically medicine. The chicken broth alone makes this an excellent immune boosting chicken soup, packed with minerals and collagen to soothe sore throats. I swear by it when sniffles hit!
How can I make this a keto chicken soup?
Good news, it’s already keto-friendly! Just double-check your buffalo sauce (some brands add sugar) and stick with full-fat dairy. At just 6g net carbs per serving, this creamy keto chicken soup fits perfectly into low-carb lifestyles.
Can I freeze this soup?
I don’t recommend it, friends. Dairy-based soups like this tend to separate when frozen and thawed. The texture just isn’t the same. But hey, it keeps beautifully in the fridge for 3 days, if it lasts that long!
Now I want to hear from you! Did this soup become your new favorite like it did mine? Snap a pic of your creation and tag me on Instagram, I love seeing your kitchen adventures! Drop a comment below with any tweaks you made or how your family liked it. And if you loved it as much as we do, give it a 5-star rating to help other soup lovers find this recipe. Happy cooking, friends!