There’s something magical about a steaming bowl of soup when the weather turns chilly, but my Buffalo Ranch Chicken Soup? Oh, it’s got personality! I first whipped this up last winter when my whole family came down with the sniffles, and let me tell you, that spicy buffalo kick clears your sinuses faster than any medicine. Now it’s our go-to comfort food whenever we need warmth from the inside out.
What makes this soup special is how it combines all the cozy goodness of classic chicken soup with that irresistible buffalo ranch flavor you crave. It’s packed with immune-boosting ingredients like fresh veggies and protein-rich chicken, but tastes like your favorite game day snack. The Greek yogurt swirl at the end gives it this creamy richness that’ll make you forget you’re eating something actually good for you!
Spicy Buffalo Ranch Chicken Soup Cures Cold in 30 Minutes
A hearty Buffalo Ranch Chicken Soup packed with flavor and immune-boosting ingredients. Perfect for cold weather or when you’re feeling under the weather.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 cups cooked chicken, shredded
- 1/4 cup buffalo sauce
- 2 tbsp ranch seasoning
- 4 cups chicken broth
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup diced onion
- 1 tbsp olive oil
- 1/2 cup plain Greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add celery, carrots, and onion. Cook until softened, about 5 minutes.
- Stir in chicken broth, buffalo sauce, ranch seasoning, garlic powder, and onion powder.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken and simmer for another 5 minutes.
- Remove from heat and stir in Greek yogurt.
- Season with salt and pepper to taste.
Notes
- For a keto version, omit carrots and use full-fat Greek yogurt.
- For a spicier soup, add extra buffalo sauce.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg
Why You’ll Love This Buffalo Ranch Chicken Soup
This isn’t just another chicken soup recipe, it’s the cozy hug your taste buds have been waiting for! Here’s why it’s become my family’s favorite:
- Flavor explosion: That perfect balance of tangy buffalo sauce and herby ranch makes every spoonful exciting (trust me, you’ll be scraping the bowl!)
- Cold-kicking powers: Packed with garlic, onions, and carrots, nature’s best immune-boosting ingredients when you’re feeling under the weather
- Weeknight hero: Ready in under 30 minutes with simple ingredients you probably have right now
- Total crowd-pleaser: Kids love the creamy texture while adults go wild for the spicy kick (adjust the heat to your liking!)
- Sneaky healthy: Greek yogurt adds creaminess without heavy cream, shhh, no one needs to know it’s good for them
Whether you need a quick dinner, cold remedy, or just something delicious, this soup checks all the boxes. My neighbor actually texted me last week begging for the recipe after I brought her some when she was sick, that’s how good it is! For more great recipes, check out Family Tastes.
Ingredients for Buffalo Ranch Chicken Soup
Here’s what you’ll need to make this flavor-packed soup that’s become my cold-weather lifesaver:
- 2 cups cooked chicken, shredded (I use rotisserie chicken when I’m in a hurry)
- 1/4 cup buffalo sauce, use your favorite brand (I’m partial to Frank’s RedHot)
- 2 tbsp ranch seasoning, the dry mix makes all the difference
- 4 cups chicken broth, homemade if you have it, but boxed works great too
- 1 cup diced celery, about 2 medium stalks
- 1 cup diced carrots, peel them first for the best texture
- 1/2 cup diced onion, yellow or white both work beautifully
- 1 tbsp olive oil, for sautéing those veggies
- 1/2 cup plain Greek yogurt, makes it so creamy!
- 1 tsp garlic powder, because everything’s better with garlic
- 1 tsp onion powder, adds that extra savory depth
- Salt and pepper, to taste (go easy at first, the ranch seasoning’s salty!)
Ingredient Notes & Substitutions
Can’t find something or need to tweak for dietary needs? No problem! Here are my tried-and-true swaps:
- Greek yogurt, Sour cream works in a pinch, but the yogurt gives a nice tang
- For keto, Skip the carrots and use full-fat yogurt or cream cheese instead
- Gluten-free?, Check your ranch seasoning and buffalo sauce labels
- Spice lovers, Add extra buffalo sauce or a pinch of cayenne
- Short on time?, Grab pre-diced mirepoix mix from the produce section
- Veggie boost, Toss in some chopped kale or spinach at the end
The beauty of this soup is how flexible it is, I’ve made dozens of variations depending on what’s in my fridge, and it’s always delicious! If you enjoy flexible recipes, you might like this creamy bean soup for easy dinners.
How to Make Buffalo Ranch Chicken Soup
Alright, let’s get this flavor party started! Making my Buffalo Ranch Chicken Soup is seriously easy, I’ve walked my 12-year-old nephew through it, so you’ve totally got this. The secret is in the order you add things, and that final yogurt swirl at the end makes all the difference.
Stovetop Method
This is my go-to method when I need soup fast (which is basically always, who has time to wait when soup cravings hit?). Here’s how I do it:
- Grab your favorite soup pot and heat that olive oil over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles right away.
- Toss in your diced celery, carrots, and onion. Give them a good stir and let them soften up for about 5 minutes, you want them just starting to get tender but still with some crunch.
- Pour in the chicken broth, buffalo sauce, ranch seasoning, garlic powder, and onion powder. Stir it all together and bring it to a nice gentle boil (this is when my kitchen starts smelling amazing!).
- Once boiling, turn the heat down to low and let it simmer uncovered for 15 minutes. This is when all those flavors really get to know each other!
- Now add your shredded chicken and let it warm through for about 5 more minutes, any longer and the chicken might get tough.
- Here’s my favorite part, take the pot off the heat completely before stirring in the Greek yogurt. This keeps it from curdling and gives you that silky smooth texture. Stir slowly until it’s fully mixed in.
- Give it a taste and add salt and pepper if it needs it (remember, that ranch seasoning is salty, so go easy at first!).
Slow Cooker Variation
Got a busy day but want that cozy soup waiting when you get home? My crockpot chicken soup version is a lifesaver:
- Sauté your veggies in a pan with the olive oil first, trust me, this extra step makes a huge difference in flavor!
- Dump everything except the yogurt into your slow cooker. Give it a good stir, cover, and cook on low for 4-5 hours or high for 2-3 hours.
- Right before serving, turn off the heat and stir in the Greek yogurt just like the stovetop version.
Pro tip: If you’ll be gone all day, wait to add the chicken until the last hour to keep it from drying out. The slow cooker method makes your house smell incredible all day, my kids come running when they catch a whiff of this Buffalo Ranch Chicken Soup! For another great slow cooker option, check out this bean soup with slow cooker method.
Tips for the Best Buffalo Ranch Chicken Soup
After making this soup more times than I can count (seriously, my family requests it weekly!), I’ve picked up some foolproof tricks:
- Spice control: Start with 1/4 cup buffalo sauce, you can always add more at the end if you want extra heat. My kids like it mild, so I sometimes serve theirs with extra sauce on the side.
- Chicken care: If using raw chicken, cook it separately first. Overcooked chicken turns rubbery in soup, nobody wants that!
- Yogurt magic: Always take the pot off heat before stirring in yogurt. I learned this the hard way after a curdled batch, oops!
- Flavor booster: Let the soup sit for 10 minutes after cooking. Those flavors meld together beautifully.
- Texture tip: Want thicker soup? Mash some of the cooked carrots against the pot before adding chicken.
Remember, great soup is all about tasting as you go. Adjust seasonings until it makes you do that happy little soup dance! If you like bold flavors, you might enjoy this black bean soup with bold spices recipe.
Serving Suggestions for Buffalo Ranch Chicken Soup
Oh, let me tell you how we love to serve this soup, it’s practically a meal in itself, but I’ve got some perfect pairings that take it over the top! My family goes wild when I serve it with warm, crusty bread for dipping (those buffalo ranch flavors soaked into bread? Heaven!). For a lighter option, avocado slices add creamy contrast to the spicy broth.
Kid tip: My little ones love when I sprinkle extra shredded cheese on top and serve with buttery crackers. Game day version? Top with crumbled blue cheese and extra buffalo sauce drizzle, now you’ve got party-worthy soup that’ll disappear fast!
Storage & Reheating Instructions
This Buffalo Ranch Chicken Soup keeps like a dream, if you can resist eating it all in one sitting! Here’s how I store leftovers:
- Cool completely before transferring to airtight containers (hot soup creates condensation that makes it watery)
- Fridge life: 3-4 days max, the yogurt means it doesn’t last as long as plain chicken soup
- Reheating tip: Warm gently over low heat, stirring frequently to prevent curdling (microwave works too, just use 50% power)
- Freezer note: The yogurt may separate when frozen, better fresh, but still tasty!
Pro tip: The flavors actually deepen overnight, I sometimes make extra just for next-day lunches! For another comforting soup, try this hearty bean soup with comfort food vibes recipe.
Nutritional Information
Now, let’s talk about what makes this Buffalo Ranch Chicken Soup not just delicious but actually good for you! (Nutrition varies based on your specific ingredients, but here’s what you can expect per generous bowl):
- 220 calories, perfect for a satisfying yet light meal
- 24g protein, thanks to all that chicken and Greek yogurt
- 12g carbs, mostly from those nutrient-packed veggies
- 2g fiber, keeps you feeling full longer
- Only 8g fat, and most of it’s the heart-healthy kind
What I love is how this soup packs in nutrition without tasting “healthy”, it’s comfort food you can feel good about eating!
Frequently Asked Questions
Got questions about my Buffalo Ranch Chicken Soup? I’ve got answers! Here are the most common things people ask me about this recipe:
Can I freeze this soup?
You can, but the Greek yogurt might separate a bit when thawed. If you plan to freeze it, I recommend leaving out the yogurt and stirring it in fresh when reheating. The flavors still hold up great frozen for up to 2 months, just thaw overnight in the fridge.
How do I make this keto-friendly?
Easy! Just skip the carrots (they add a few extra carbs) and use full-fat Greek yogurt or cream cheese instead. Check your buffalo sauce and ranch seasoning labels to ensure they’re low-carb. Voila, you’ve got creamy keto chicken soup that fits your macros!
My soup turned out too spicy, help!
No worries! Stir in extra Greek yogurt or a splash of cream to tame the heat. Next time, start with half the buffalo sauce and add more to taste. The ranch seasoning also helps balance the spice.
Can I use an Instant Pot?
Absolutely! Sauté veggies first, then add everything except yogurt and cook on high pressure for 5 minutes. Quick release, stir in yogurt off heat, instant comfort in under 30 minutes total!
Is this soup good for colds?
You bet! Between the garlic, onions, and warm broth, it’s my go-to immune-boosting chicken soup when anyone’s under the weather. The buffalo sauce even helps clear sinuses, just like Grandma’s remedy but with way more flavor!
Final Thoughts
There you have it, my absolute favorite Buffalo Ranch Chicken Soup that’s saved countless chilly nights and sniffly noses in our house! I can’t wait for you to try this recipe and make it your own. When you do, snap a pic and tag me, I love seeing your soup creations! Nothing makes me happier than knowing this cozy, flavorful soup is warming up kitchens (and bellies) everywhere. If you’re looking for a soup with rustic Italian roots, check out this bean soup with rustic Italian roots.