Buffalo Chicken Soup (3 Ways To Cook!) Recipe

Introduction

This Buffalo Chicken Soup is a creamy, spicy comfort food perfect for chilly days. You can make it in three different ways: Instant Pot, slow cooker, or stovetop, ensuring it fits any cooking style. Each method yields a rich, flavorful soup with tender chicken and the signature kick of buffalo sauce.

Ingredients

• 1 tbsp Olive oil
• 1/2 large Onion, diced
• 1/2 cup Celery, diced
• 4 cloves Garlic, minced
• 1 lb Shredded chicken, cooked
• 4 cups Chicken bone broth (or any chicken broth)
• 3 tbsp Buffalo sauce (or 2 tbsp for less heat)
• 6 oz Cream cheese, at room temperature, cubed
• 1/2 cup Half and half (or heavy cream)

Instructions

1. Instant Pot / Pressure Cooker Instructions: Press the Saute button on the Instant Pot. Add olive oil, diced onion, and celery. Cook for 5-10 minutes, stirring occasionally, until onions are translucent and beginning to brown.
2. Instant Pot Step 2: Add minced garlic and sauté for about 1 minute until fragrant. Press the Off button.
3. Instant Pot Step 3: Add shredded chicken, chicken broth, and buffalo sauce to the pot. Cover and seal the lid. Press the Soup button and set the timer to 5 minutes.
4. Instant Pot Step 4: After cooking, let the pressure release naturally for 5 minutes, then do a quick release and open the lid.
5. Instant Pot Step 5: Ladle about one cup of liquid (without chicken) into a blender. Add the cubed cream cheese and blend until smooth. If needed, add a little more liquid to help blend.
6. Instant Pot Step 6: Pour the cream cheese mixture back into the Instant Pot. Stir in the half and half or heavy cream until the soup is smooth.
7. Slow Cooker Instructions: Heat olive oil in a pan over medium heat. Add diced onion and celery; cook for 5-10 minutes until translucent and slightly browned. Add garlic and sauté for 1 minute.
8. Slow Cooker Step 2: Transfer the sautéed vegetables to a slow cooker. Add shredded chicken, chicken broth, and buffalo sauce. Stir to combine.
9. Slow Cooker Step 3: Cook on low for 3-4 hours.
10. Slow Cooker Step 4: Ladle about one cup of liquid (without chicken) into a blender. Add cubed cream cheese and puree until smooth, adding more liquid if necessary.
11. Slow Cooker Step 5: Return the cream cheese mixture to the slow cooker. Stir in half and half or heavy cream until the soup is creamy and smooth.
12. Stovetop Instructions: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and celery and cook for 5-10 minutes until translucent and lightly browned.
13. Stovetop Step 2: Add minced garlic and sauté for 1 minute until fragrant.
14. Stovetop Step 3: Add shredded chicken, chicken broth, and buffalo sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.
15. Stovetop Step 4: Ladle about one cup of liquid (without chicken) into a blender. Add cubed cream cheese and puree until smooth, adding more liquid if needed.
16. Stovetop Step 5: Pour the cream cheese mixture back into the pot. Stir in half and half or heavy cream until the soup is perfectly smooth.

Tips & Variations

• For a milder soup, reduce the buffalo sauce to 2 tablespoons or substitute with a milder hot sauce.
• Use leftover rotisserie chicken to save time without sacrificing flavor.
• For extra protein and texture, add some cooked corn or diced carrots along with the celery and onions.
• Serve with blue cheese crumbles or chopped green onions for added flavor and garnish.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. The soup may thicken when chilled; add a splash of broth or cream while reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chicken broth instead of bone broth?

Yes, regular chicken broth works perfectly well if you don’t have bone broth on hand. Both provide a flavorful base for the soup.

Can this soup be made dairy-free?

You can substitute the cream cheese and half and half with dairy-free alternatives like vegan cream cheese and coconut cream to make a dairy-free version. The texture and flavor will be slightly different but still delicious.

Buffalo Chicken Soup (3 Ways To Cook!) Recipe

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★★★★★

4.9 from 332 reviews

This creamy and flavorful Buffalo Chicken Soup recipe offers three convenient cooking methods: Instant Pot, Slow Cooker, and Stovetop. Made with shredded chicken, buffalo sauce, and cream cheese, this soup delivers the perfect balance of spicy, tangy, and creamy for a comforting meal any day of the week.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 5 minutes (Instant Pot), 3-4 hours (Slow Cooker), 20 minutes (Stovetop)
• Total Time: 20 minutes (Instant Pot), 3 hours 15 minutes to 4 hours 15 minutes (Slow Cooker), 35 minutes (Stovetop)
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 tbsp Olive oil
• 1/2 large Onion, diced
• 1/2 cup Celery, diced
• 4 cloves Garlic, minced
• 1 lb Shredded cooked chicken
• 4 cups Chicken bone broth (or any chicken broth)
• 3 tbsp Buffalo sauce (or 2 tbsp for less heat)
• 6 oz Cream cheese, at room temperature and cubed
• 1/2 cup Half and half (or heavy cream)

Instructions

1. Instant Pot Preparation: Press the Saute button on the Instant Pot and add olive oil, diced onion, and celery. Cook for 5 to 10 minutes until the onions are translucent and starting to brown, stirring occasionally.
2. Add Garlic: Stir in minced garlic and saute for about 1 minute until fragrant. Turn off the Saute mode by pressing the Off button.
3. Add Main Ingredients: Add shredded chicken, chicken broth, and buffalo sauce into the Instant Pot.
4. Pressure Cook: Seal the Instant Pot lid and press the Soup button. Adjust the cooking time to 5 minutes. Once finished, allow natural pressure release for 5 minutes, then quick release the remaining pressure and open the lid.
5. Blend Cream Cheese Mixture: Ladle about a cup of soup liquid without chicken into a blender. Add cubed cream cheese and puree until smooth, adding extra liquid if needed to blend easily.
6. Combine and Finish: Pour the blended cream cheese mixture back into the Instant Pot. Stir in half and half or heavy cream until the soup is smooth and creamy.
7. Slow Cooker Preparation: Heat olive oil in a pan over medium heat. Add diced onion and celery, cooking for 5-10 minutes until onions are translucent and start to brown, stirring occasionally.
8. Add Garlic: Add minced garlic to the pan and sauté for 1 minute until fragrant.
9. Transfer to Slow Cooker: Place shredded chicken, broth, buffalo sauce, and the cooked onion, celery, and garlic mix into the slow cooker. Stir well.
10. Cook Low and Slow: Cook on low for 3 to 4 hours.
11. Blend Cream Cheese Mixture: Ladle about a cup of soup liquid (without chicken) from the slow cooker into a blender. Add cubed cream cheese and puree until smooth. Add a bit more liquid if needed.
12. Combine and Finish: Pour the blended mixture back into the slow cooker and stir in the half and half or heavy cream until smooth.
13. Stovetop Preparation: Heat olive oil in a large Dutch oven or pot over medium heat. Add diced onion and celery, sauté for 5-10 minutes until onions are translucent and begin to brown.
14. Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
15. Add Remaining Ingredients: Add shredded chicken, chicken broth, and buffalo sauce. Bring soup to a boil, then reduce heat and simmer for 20 minutes.
16. Blend Cream Cheese Mixture: Ladle about one cup of soup liquid without chicken into a blender. Add cubed cream cheese and puree until smooth, adding more liquid if needed.
17. Combine and Finish: Pour the blended cream cheese mixture back into the pot. Stir in half and half or heavy cream until the soup is creamy and smooth.

Notes

• You can adjust the buffalo sauce quantity to control the heat level in the soup.
• For a richer texture, use heavy cream instead of half and half.
• Use bone broth for added depth of flavor and nutrition, but regular chicken broth works well too.
• When blending the cream cheese mixture, be careful to avoid hot splashes by venting the blender lid slightly or blending in batches.
• This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Serve with celery sticks or crumbled blue cheese for an authentic buffalo flavor experience.

Keywords: Buffalo chicken soup, spicy chicken soup, creamy chicken soup, Instant Pot soup, slow cooker buffalo soup, stovetop soup