Easy Buffalo Chicken Soup Recipe for Cozy Dinners

Table of Contents

• Welcome to Betty Cooks! Let’s Get Cozy
• Simple Soup Perfection for Busy Days
• The Flavor Stars of This Easy Meal
• Make it Perfect: My Easy Customization Tips
• The Perfect Pairing Party: What to Serve With It
• Your New Go-To Dinner Hero
• The Full Easy Buffalo Chicken Soup Recipe
• Notes & Tips from My Kitchen

Key Takeaways

This Buffalo Chicken Soup is a dream for anyone wanting a quick and easy dinner. It turns classic buffalo wing flavors into a rich, creamy soup using simple shortcuts like rotisserie chicken. The whole meal comes together in about 45 minutes, making it a perfect solution for hectic weeknights when you want satisfying comfort food without the fuss.

Welcome to Betty Cooks! Let’s Get Cozy

Hey there, I’m Betty from Betty Cooks, and I’m so glad you’re here! This kitchen is all about sharing simple recipes that bring warmth and flavor to your table without complicated steps. Today, I’m especially excited to share one of my absolute favorite easy recipes that has saved me on countless busy evenings.

There’s something magical about a bowl of hot soup that just makes everything better. This isn’t just any soup, though—it’s a rich, creamy, and perfectly spicy Buffalo Chicken Soup that transforms classic game-day flavors into a comforting, hearty meal. The best part? It’s one of those incredibly easy dinner recipes that comes together with minimal effort but delivers maximum taste. Let’s dive into why this has become a staple in my home and can become one in yours, too.

Simple Soup Perfection for Busy Days

We all have those nights where cooking a big meal feels like too much, but takeout just doesn’t hit the spot. That’s where this recipe shines. I specifically designed it to be one of my easy recipes for dinner that requires very little hands-on time. You’ll be amazed at how a few simple, wholesome ingredients can simmer together to create something so flavorful and satisfying. From chopping the veggies to ladling it into bowls, the process is straightforward and almost therapeutic—a little kitchen time well spent for a lot of comfort in return.

The Flavor Stars of This Easy Meal

What makes this dish so special is the perfect balance of flavors. We start with a classic mirepoix (onions, carrots, celery) for a savory, aromatic base, then build layers with the tangy punch of good buffalo sauce. The magic happens when creamy cheeses melt into the broth, taming the heat just enough and creating that luscious, velvety texture everyone loves. Using pre-cooked chicken, like a convenient rotisserie chicken, is my favorite quick and easy recipe hack—it adds instant protein and flavor without any extra work.

Make it Perfect: My Easy Customization Tips

One of the joys of a truly great simple and easy recipe is how adaptable it is. Want it spicier? Add an extra glug of buffalo sauce at the end. Looking for a lighter version? Swap the whole milk for half-and-half or even almond milk, and go easy on the cheese. This soup is incredibly forgiving. It’s also a fantastic way to use up leftover veggies—toss in some diced bell peppers or corn for extra color and sweetness. The goal is to make it work for your taste and your pantry.

The Perfect Pairing Party: What to Serve With It

While this soup is a complete meal in a bowl, I love to round out the experience. A simple side salad with a cool ranch dressing is the perfect counterpoint to the soup’s warmth and spice. For the ultimate cozy night, nothing beats a warm, buttery dinner roll or a slice of crusty bread for dipping. And if you’re really leaning into the buffalo theme, a side of crisp celery sticks is a fun and classic nod to the wings that inspired it all.

Your New Go-To Dinner Hero

In the end, that’s what I love most about recipes like this one. They’re not just instructions; they’re reliable solutions. This Buffalo Chicken Soup has earned its place as my go-to for last-minute guests, chilly weekends, or just when I need a hug in a bowl. I hope it brings as much warmth and simplicity to your kitchen as it has to mine. Head over to Betty Cooks for more ideas on turning everyday ingredients into something special.

The Full Easy Buffalo Chicken Soup Recipe

Find the complete ingredient list and step-by-step cooking instructions in the recipe card below. This quick and easy recipes for dinner is ready to become a new favorite in your home.

Notes & Tips from My Kitchen

For a thicker, even heartier soup, let it simmer uncovered for a few extra minutes. Leftovers taste even better the next day—just store them in an airtight container in the fridge and reheat gently on the stovetop, adding a splash of broth or milk if needed.

Easy Buffalo Chicken Soup Recipe for Cozy Dinners

This Easy Buffalo Chicken Soup recipe is the perfect comfort food for busy weeknights! It’s creamy, flavorful, and comes together quickly for a simple and satisfying dinner. Packed with shredded chicken, veggies, and that signature buffalo kick, it’s a hearty and easy dinner recipe the whole family will love.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Keywords: buffalo chicken, comfort food, dinner recipes, easy recipes, soup, weeknight meals

Servings: 4-6 servings

Author: Betty

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 3 cups cooked and shredded chicken (rotisserie chicken works perfectly!)
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese, plus more for garnish
• Salt and black pepper, to taste
• Optional garnishes: sliced green onions, chopped fresh cilantro, extra buffalo sauce

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes, until the vegetables begin to soften.
2. Stir in the minced garlic and cook for one more minute, until fragrant.
3. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste.
4. Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming.
5. Add the shredded chicken and buffalo sauce. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Let it simmer uncovered for about 15 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened slightly.
6. Reduce the heat to low. Stir in the milk, cheddar cheese, and blue cheese. Continue stirring until the cheese is completely melted and the soup is creamy.
7. Taste and season with salt and pepper as needed. If you prefer more heat, add an extra splash of buffalo sauce.
8. Ladle the soup into bowls. Garnish with extra crumbled blue cheese, sliced green onions, and cilantro if desired. Serve immediately.

Notes

**Tips for Success:** For a thicker soup, use less broth or let it simmer longer uncovered. For a lighter version, substitute milk with half-and-half or a lower-fat milk and reduce the cheese slightly. Leftovers store well in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if the soup is too thick.