Sometimes you just need something warm and cheesy with a little kick. This creamy Buffalo chicken soup hits all those notes without keeping you in the kitchen all night. It is the perfect cozy meal for a chilly fall evening or a busy Sunday afternoon.
You only need seven simple ingredients and about 30 minutes to get this on the table. It delivers big, bold flavors with very little effort. Your family will love the creamy texture and the familiar spice of their favorite wings.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy weeknight dinners when time is short. Using a rotisserie chicken is a smart shortcut that saves you from extra prep work. It is also naturally low-carb, making it a great choice for various dietary needs.
The combination of ranch dressing and cream cheese creates a velvety smooth base. It is hearty enough to satisfy the biggest appetites in your home. This soup is also a total crowd-pleaser for football viewing parties or casual fall gatherings.
Simple Method
Making this soup is incredibly straightforward and beginner-friendly. You essentially build the flavor in layers within one single pot. Even if you are new to cooking, you can master this recipe with ease. The secret is simply whisking the dairy until it is completely smooth and creamy.
Ingredients You’ll Need
These seven ingredients are likely already in your kitchen or easy to find at any grocery store.
- 4 cups shredded rotisserie chicken
- 32 ounces low-sodium chicken broth
- 8 ounces full-fat cream cheese, softened and cubed
- 3/4 cup buffalo wing sauce (e.g., Frank’s RedHot)
- 1 cup bottled ranch dressing
- 2 cups shredded sharp cheddar cheese
- 1 cup finely diced celery
Step-by-Step
- Combine the chicken broth and diced celery in a large heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce to a simmer for 8 minutes or until the celery is tender.
- Lower the heat to medium-low. Add the cubed cream cheese and ranch dressing to the pot. Whisk continuously until the cream cheese has completely melted and the liquid base is emulsified and smooth.
- Integrate the buffalo wing sauce and the shredded rotisserie chicken into the creamy base.
- Allow the mixture to simmer for 10 minutes, stirring occasionally to prevent the dairy from scorching on the bottom of the pot.
- Gradually add the shredded cheddar cheese in small handfuls, stirring after each addition until the cheese is fully incorporated and the soup has reached a thickened consistency.
- Remove from heat immediately once the cheese is melted to maintain the emulsion. Serve warm.
Best Ways to Enjoy It
Serve this soup warm in deep bowls with a garnish of fresh celery. You can pair it with a side of crusty bread or salty crackers for dipping. For a true wing experience, add a few blue cheese crumbles on top.
This is a fantastic meal to serve during a cozy night in with your favorite movie. You can also set up a topping bar for a fun family dinner. Everyone can customize their bowl with extra cheese, green onions, or more hot sauce.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to four days. Because of the high dairy content, this soup does not freeze well. The texture may become grainy if frozen and thawed. Reheat it slowly on the stove over low heat while stirring gently. Avoid letting it come to a rapid boil during reheating to keep the sauce creamy.
Tips for Best Results
- Don’t skip softening the cream cheese before adding it to the pot for a smoother base.
- Avoid boiling the soup after adding the cheddar cheese to prevent the sauce from breaking.
- Use a high-quality buffalo sauce like Frank’s RedHot for the most authentic wing flavor.
- Chop the celery very finely so it cooks through quickly during the initial simmer.
- For a fun game day twist, serve small portions in mugs for easy sipping.
- Double the recipe if you are feeding a large group for a fall potluck.
- Stir the soup frequently while simmering to ensure nothing sticks to the bottom.
Ways to Switch It Up
- Swap the ranch dressing for blue cheese dressing if you prefer a funkier flavor profile.
- Make it vegetarian by using vegetable broth and a shredded plant-based chicken substitute.
- Add a handful of fresh spinach at the end for a boost of seasonal greens.
- Use dairy-free cream cheese and cheddar for a lactose-friendly version of this meal.
Common Questions
Can I use raw chicken instead of rotisserie?
Yes, you can simmer raw chicken breasts in the broth until cooked through. Just shred them before proceeding with the rest of the creamy steps. This will add about 15 minutes to your total cooking time.
Is this soup too spicy for kids?
The ranch and cream cheese mellow out the heat significantly. If your kids are very sensitive, start with half the buffalo sauce and let adults add more to their own bowls. Most families find this level of spice very manageable.
How do I make the soup thicker?
The cheese usually thickens the soup perfectly as it melts. If you want it even thicker, let it simmer for a few extra minutes before adding the cheese. You can also add an extra half-block of cream cheese for more body.
I hope this creamy soup brings a little extra warmth to your kitchen this season. It is a simple way to enjoy big flavors without the stress. Happy cooking!
— Alex
Ingredients
- 4 cups shredded rotisserie chicken
- 32 ounces low -sodium chicken broth
- 8 ounces full -fat cream cheese, softened and cubed
- 3/4 cup buffalo wing sauce (e.g., Frank's RedHot)
- 1 cup bottled ranch dressing
- 2 cups shredded sharp cheddar cheese
- 1 cup finely diced celery
Instructions
- Combine the chicken broth and diced celery in a large heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce to a simmer for 8 minutes or until the celery is tender.
- Lower the heat to medium-low. Add the cubed cream cheese and ranch dressing to the pot. Whisk continuously until the cream cheese has completely melted and the liquid base is emulsified and smooth.
- Integrate the buffalo wing sauce and the shredded rotisserie chicken into the creamy base.
- Allow the mixture to simmer for 10 minutes, stirring occasionally to prevent the dairy from scorching on the bottom of the pot.
- Gradually add the shredded cheddar cheese in small handfuls, stirring after each addition until the cheese is fully incorporated and the soup has reached a thickened consistency.
- Remove from heat immediately once the cheese is melted to maintain the emulsion. Serve warm.
