Buffalo Chicken Soup (3 Ways To Cook!) Recipe

Introduction

This comforting Buffalo Chicken Soup packs a flavorful punch with creamy, spicy goodness. Whether you use an Instant Pot, slow cooker, or stovetop, it’s an easy recipe perfect for warming up on chilly days.

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 / Pressure Cooker: Press the Saute button and heat the olive oil. Add the onion and celery; cook 5-10 minutes until onions are translucent and starting to brown. Add garlic and sauté 1 minute until fragrant, then press Off.
2. Add shredded chicken, broth, and buffalo sauce. Seal the lid and press the Soup button, adjusting the time to 5 minutes. After cooking, let pressure release naturally for 5 minutes, then quick release remaining pressure and open the lid.
3. Ladle about a cup of liquid (without chicken) from the pot into a blender. Add cream cheese and puree until smooth, adding more liquid if needed.
4. Pour the cream cheese mixture back into the Instant Pot. Stir in half and half or heavy cream until fully combined.
5. Slow Cooker / Crock Pot: Heat olive oil in a pan over medium heat. Add onion and celery; cook 5-10 minutes until translucent and lightly browned. Add garlic and sauté 1 minute.
6. Transfer shredded chicken, broth, buffalo sauce, and sautéed vegetables to the slow cooker. Stir to combine and cook on low for 3-4 hours.
7. Ladle about a cup of liquid from the slow cooker into a blender, add cream cheese, and puree until smooth. Add more liquid if needed for easier blending.
8. Return mixture to slow cooker, stir in half and half or heavy cream until smooth.
9. Stovetop: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and celery; cook 5-10 minutes until translucent and beginning to brown. Add garlic and sauté for 1 minute until fragrant.
10. Add shredded chicken, broth, and buffalo sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.
11. Ladle about a cup of liquid (without chicken) into a blender, add cream cheese, and puree until smooth, adding more liquid if necessary.
12. Return the cream cheese mixture to the pot. Stir in half and half or heavy cream until the soup is smooth and creamy.

Tips & Variations

• For milder soup, reduce the buffalo sauce to 2 tablespoons or adjust to taste.
• Use rotisserie chicken for a shortcut and added flavor.
• If you prefer a thicker soup, blend more broth with the cream cheese or add a bit of cornstarch slurry before simmering.
• Top with blue cheese crumbles or chopped green onions for extra flavor and texture.
• To make it dairy-free, substitute cream cheese and half and half with plant-based alternatives.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If soup thickens when chilled, add a splash of broth or water to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked shredded chicken?

Yes, but you will need to cook the chicken thoroughly before blending. For the Instant Pot or stovetop, add raw chicken and cook until it reaches an internal temperature of 165°F (75°C) before proceeding with the recipe.

What can I use instead of buffalo sauce?

You can substitute buffalo sauce with hot sauce or a mixture of hot sauce and melted butter to maintain the flavor. Adjust quantity according to your preferred spice level.

Buffalo Chicken Soup (3 Ways To Cook!) Recipe

Print Recipe

★★★★★

4.6 from 125 reviews

This Buffalo Chicken Soup recipe offers three versatile methods to enjoy a creamy, spicy soup featuring shredded chicken and tangy buffalo sauce. Whether you prefer using an Instant Pot for a quick pressure-cooked meal, a slow cooker for set-it-and-forget-it convenience, or stovetop for a traditional approach, this comforting soup blends savory chicken broth with cream cheese and half and half for a rich texture and bold flavor.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20 minutes (stovetop), 5 minutes (Instant Pot active cooking), or 3-4 hours (slow cooker)
• Total Time: 35 minutes (Instant Pot), 4 hours (slow cooker), or 35 minutes (stovetop)
• Yield: 4 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Base 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)

Dairy

• 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 Sauté button on the Instant Pot. Add olive oil, diced onion, and celery. Cook for 5-10 minutes, stirring occasionally until onions are translucent and begin to brown.
2. Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant. Then press the Off button.
3. Add Main Ingredients: Add shredded chicken, chicken broth, and buffalo sauce to the Instant Pot.
4. Pressure Cook: Seal the Instant Pot lid and set the Soup button to 5 minutes. After cooking, allow natural pressure release for 5 minutes, then switch to quick release and open the lid.
5. Blend Cream Cheese Mixture: Ladle about one cup of soup liquid (without chicken) into a blender. Add cubed cream cheese and blend until smooth. Add a little more liquid if needed to help blending.
6. Finish Soup: Pour the cream cheese mixture back into the Instant Pot. Add half and half or heavy cream and stir 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 translucent and starting to brown.
8. Add Garlic: Stir in minced garlic and sauté for about 1 minute until fragrant.
9. Combine Ingredients in Slow Cooker: Transfer shredded chicken, broth, buffalo sauce, and sautéed vegetables into the slow cooker. Stir to combine.
10. Cook: Cover and cook on low for 3-4 hours.
11. Blend Cream Cheese Mixture: Ladle about one cup of soup liquid from the slow cooker into a blender. Add cubed cream cheese and puree until smooth, adding more liquid if necessary.
12. Finish Soup: Pour the blended cream cheese mixture back into the slow cooker. Add half and half or heavy cream and stir until smooth.
13. Stovetop Preparation: Heat olive oil in a large Dutch oven or pot over medium heat. Add diced onion and celery and cook for 5-10 minutes until translucent and starting to brown.
14. Add Garlic: Stir in minced garlic and sauté for 1 minute until fragrant.
15. Add Remaining Ingredients: Add shredded chicken, broth, and buffalo sauce to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
16. Blend Cream Cheese Mixture: Ladle about one cup of liquid from the pot into a blender. Add cubed cream cheese and blend until smooth, adding more liquid if needed.
17. Finish Soup: Return the cream cheese mixture to the pot. Stir in half and half or heavy cream until the soup is fully combined and creamy.

Notes

• Adjust the buffalo sauce quantity to your preferred spice level.
• If using frozen cream cheese, allow it to soften at room temperature for easier blending.
• For a thicker soup, reduce the broth slightly or add more cream cheese.
• Serve with blue cheese crumbles or celery sticks for a classic buffalo flavor experience.
• This soup freezes well; reheat gently on the stovetop to avoid curdling.

Keywords: Buffalo chicken soup, creamy buffalo soup, pressure cooker buffalo soup, slow cooker buffalo chicken, spicy chicken soup, creamy chicken soup