My Creamy Buffalo Chicken Soup is a cozy, one-pot dinner loaded with tender chicken, carrots, celery, and cauliflower, all simmered in a spicy Frank's RedHot broth and finished with cream cheese. It's the kind of big-flavor, feel-good soup I crave all fall and winter, and the spoonable cousin to my buffalo chicken meatballs and healthier buffalo chicken dip.
Jump to:
One Pot Healthy Buffalo Chicken Soup
I'm always looking for cozy dinners that come together in one pot, and this buffalo chicken soup has become one of my go-tos for exactly that reason. Everything (the veggies, the seasonings, even the chicken) cooks right in one Dutch oven, and the chicken poaches in that spicy broth so it stays juicy and tender. Less dishes, more flavor. That's a win in my book!
The secret to getting it so thick and creamy without heavy cream or flour? Blending half the veggies right into the broth. It's the same trick I use in my creamy cauliflower soup, and it means every bowl is packed with veggies and 29 grams of protein. A little cream cheese at the end makes it extra velvety, and the dill, parsley, and garlic give it that ranch-style flavor that pairs so well with Frank's RedHot.
This soup is hearty enough to be a meal on its own, but I love serving it with a crisp green salad or a handful of tortilla chips for dunking. It also makes 8 cups, so it's perfect for meal prep lunches all week long. If you want more cozy soups like this one, you'll LOVE my Easy Chicken Tortilla Soup or my Healthy Stuffed Pepper Soup!
Why You’ll Love This Recipe
- Creamy without heavy cream. Blending half the soup with cauliflower and a little cream cheese gives you a thick, silky texture that still feels light.
- Packed with protein. Each serving has 29 grams of protein thanks to a full 3 pounds of chicken breast.
- Sneaky veggies. Cauliflower, carrots, celery, and onion all melt right into the broth, so even picky eaters won't notice.
- One pot, 45 minutes. Everything cooks in a single Dutch oven, and the chicken poaches right in the broth.
- Great for meal prep. It reheats beautifully and makes 8 cups, so lunches are covered for days.
- Easy to customize. Make it dairy-free, turn up the heat, or pile on your favorite toppings.
Ingredients Needed To Make This Creamy Buffalo Chicken Soup
Here's a little bit about everything that goes into this buffalo chicken soup:
- Ghee or butter: Sautés the veggies and adds a rich, nutty base. Use ghee or olive oil to keep it dairy-free.
- White onion: Builds savory flavor. Yellow or red onion works just as well.
- Carrots and celery: The classic buffalo wing sidekicks! They add sweetness, crunch, and color.
- Cauliflower: The star of the creamy base. Once blended, it thickens the soup naturally with no flour needed.
- Garlic and seasonings: Fresh garlic, dried parsley, garlic powder, onion powder, and dried dill give it that ranch-style flavor that pairs perfectly with buffalo sauce.
- Chicken stock: Forms the brothy base. Beef or vegetable stock can be swapped in.
- Frank's RedHot: The classic buffalo flavor. Start with ⅓ cup and add more at the end if you like it spicy.
- Chicken breasts: Poached right in the broth so they stay juicy, then chopped and stirred back in.
- Cream cheese: Softened cream cheese melts in for extra creaminess. Use a dairy-free cream cheese to keep it dairy-free.
- Toppings: Blue cheese crumbles, sliced green onion, tortilla chips, and an extra drizzle of hot sauce.
Variations & Substitutions
This buffalo chicken soup is super versatile! Here are some easy swaps:
- Dairy-free: Use ghee instead of butter and a dairy-free cream cheese, then skip the blue cheese topping or use a dairy-free ranch drizzle.
- Protein: Swap the chicken breasts for turkey breasts or tofu. Short on time? Stir in shredded rotisserie chicken during the last 10 minutes of simmering.
- Stock: Beef, vegetable, or bone broth all work in place of chicken stock.
- Spice level: Add an extra splash of Frank's RedHot for more heat, or cut it back to ¼ cup for a milder, kid-friendly bowl.
- Extra veggies: Stir in a handful of fresh spinach or kale at the end for more greens.
How to Make Creamy Buffalo Chicken Soup
Start by melting ghee in a large Dutch oven and sautéing your onion, carrots, celery, and cauliflower until they begin to soften. Stir in the garlic and seasonings, then pour in the chicken stock and Frank's RedHot. Nestle the chicken breasts right into the broth and let them simmer until cooked through. This keeps them so juicy!
Once the chicken is done, pull it out and blend a little more than half the soup until smooth. This is the secret to that thick, creamy texture without any heavy cream. Pour it back into the pot, whisk in the softened cream cheese, and stir in the chopped chicken. Let everything simmer together for 10 minutes, then top with blue cheese, green onion, and a drizzle of extra hot sauce.
- Step 1: Wash and chop all your veggies.
- Step 2: Heat the ghee in a large Dutch oven or sauce pot over medium-high heat. Add the onion, carrots, celery, and cauliflower and cook for 6-8 minutes, until they start to soften.
- Step 3: Add the garlic and all of the seasonings and stir to combine. Pour in the chicken stock and hot sauce, then add the chicken breasts, making sure they're submerged in the liquid.
- Step 4: Bring to a boil and cook for 12 minutes once boiling. Remove the chicken and set it aside. Ladle a little more than half of the soup (about half the veggies and broth) into a blender and blend until smooth.
- Step 5: Pour the blended soup back into the pot, add the softened cream cheese, and whisk until melted.
- Step 6: Chop the chicken into small pieces and add it back to the soup. Simmer over medium-low heat for 10 minutes. Serve topped with green onion, blue cheese, tortilla chips, and extra hot sauce.
Erin's Expert Tips
Don't skip the blending step. Blending a little more than half the soup is what makes it thick and creamy without any flour or heavy cream.
Soften your cream cheese first. Room-temperature cream cheese whisks in smoothly, while cold cream cheese can leave little lumps.
Blend safely. Let the soup cool for a minute, fill the blender no more than halfway, and remove the center cap and cover with a towel so steam can escape. An immersion blender works too.
Taste before serving. Hot sauce brands vary in saltiness and heat, so adjust the salt and add extra Frank's at the end.
Don't skimp on toppings! Blue cheese, green onion, and crunchy tortilla chips take this soup from good to amazing.
To store leftovers, let the soup cool completely, then refrigerate in an airtight container for up to 4 days.
To freeze, portion cooled soup into freezer-safe containers for up to 3 months. Thaw overnight in the fridge and whisk well when reheating, since cream cheese can separate slightly.
To reheat, warm on the stovetop over medium-low heat, stirring often, or microwave individual portions in 60-second increments.
Frequently Asked Questions
Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yes! This version gets its creaminess from blended cauliflower and just 4 ounces of cream cheese, so it's about 278 calories per serving with 29 grams of protein and only 10 grams of carbs.
You can! The blended cauliflower already makes it creamy. Use a dairy-free cream cheese, or skip it entirely for a lighter, brothier soup.
It is! This soup is thickened with blended veggies instead of flour. Just double-check that your chicken stock is labeled gluten-free.
Absolutely. Skip poaching the chicken and stir about 4 cups of shredded rotisserie chicken into the soup during the final 10-minute simmer.
It has a medium kick. For a milder soup, start with ¼ cup of Frank's RedHot and add more to taste.
Storing Leftovers
Store cooled buffalo chicken soup in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Reheat on the stovetop over medium-low heat or in the microwave, whisking well since the cream cheese can separate slightly after freezing. If it's thickened up, just add a splash of chicken stock to loosen it.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
If you liked this recipe, try these!
Find more cozy, crowd-pleasing dinners perfect for fall and winter:
Creamy Buffalo Chicken Soup
Ingredients
Method
- Prepare all veggies by washing and chopping.
- In a large dutch oven or sauce pot, heat ghee over medium-high heat. Once melted, add onion, carrots, celery, and cauliflower. Let cook about 6-8 minutes or until beginning to soften.
- Add in garlic. Then add in spices: parsley, garlic powder, onion powder, dried dill, salt and pepper. Mix until well combined.
- Pour in chicken stock and hot sauce. Then add 4 chicken breasts and submerge in liquid.
- Bring pot to a boil, and once boiling, cook 12 minutes.
- Take chicken out after 12 minutes and set aside. Ladle a little more than half of the soup into a blender (including half of the cauliflower, carrots, celery, and broth) and blend until smooth.
- Pour blended mixture into remaining soup broth.
- Add in cream cheese and whisk until melted.
- Cut chicken into small pieces and add back into soup.
- Let simmer for 10 minutes over medium-low heat, then serve.
- Top with green onion, blue cheese, tortilla chips and more hot sauce if desired.
Nutrition
Video
Notes
- Don't Skip the Blending Step: Ladling just over half the soup into a blender and blending it smooth before adding it back to the pot is what gives this soup that incredible thick, creamy texture everyone goes crazy for.
- Soften the Cream Cheese: Make sure your cream cheese is softened before adding it to the pot so it whisks in smoothly without any lumps. Cold cream cheese takes forever to melt and can leave you with little chunks throughout the soup.
- Don't Skimp on Toppings: Blue cheese crumbles, sliced green onion, a drizzle of extra hot sauce, and a handful of tortilla chips for crunch take this soup from delicious to absolutely next level. Don't skip them!
Tried this recipe?
Let us know how it was!Recipe by Erin Morrissey and Photos by The Mindful Hapa
Ali says
Super healthy, creamy, and tasty! My only problem was the chicken was still raw in the middle with only 12 minutes of cooking. I had to put it in the microwave because I had already blended half the soup by the time I cut the chicken and it got tough and chewy. Learn from my mistake and cook the chicken in the liquid a bit longer! Can’t wait to try again!
Erin says
Hi Ali, so glad you liked the soup and adjusted the chicken cook time!
Lexy says
I was pretty skeptical of this soup when I first saw it because I was afraid it would just taste like eating buffalo chicken dip but it far exceeded my expectations! My boyfriend and I both loved it. He even said he would definitely eat it again which is high praise. We left out a bit of the chicken because we felt like it didn't need it and it was delicious. Definitely make this recipe!
Erin says
Hi Lexy, I am so glad you both enjoyed it so much and made it your own!!
sierra says
oh yum!! so delicious and love that it's full of veggies while still feeling indulgent! this will be a repeat in our house for sure. thanks, erin!
Erin says
Hi Sierra, so glad you loved the soup so much! 🙂
brianna costa says
just made this & it is unreal!!! so creamy, tasty & flavorful!!
Erin says
Hi Brianna, so glad you loved it!
Hannah says
This soup is SO good! Worth the mess I made with my blender hahah. Will definitely be in the rotation all winter.
Erin says
Hi Hannah, so glad you loved the soup! 🙂
Jennifer DeSantis says
I consider myself to be a pretty decent cook (a great one if you ask my husband) and I typically "wing" soup recipes. I have made buffalo chicken soup probably 100 times but today I was specifically looking for a healthier version and THIS WAS IT!!!! Absolutely delicious and I love all the veggies in it! I would never think to add dill and I've always made mine creamy with unhealthy fats. This recipe is absolutely to die for and I will never "wing" this type of soup again. I have signed up for your email alerts and cannot wait to try some of your other recipes. Thank you so much!!!
Erin says
Hi Jennifer, I am so glad you both loved it so much!! Thanks for your kind words!!
Anxhela says
Omg! Seriously the best soup for Sunday football. I followed the recipe exactly and it tastes amazing! So different from everything else I have made.
One thing is for sure that Erin’s recipes do not disappoint! I have tried about 20 so far and my family and I love them. Our favorite brownies are the zucchini brownies, I take them to the kids school every time I have to provide a dish.
Thank you Erin for putting in the work and providing us with free recipes. ❤️
Erin says
Hi Anxhela, I am so happy you and your family all loved it so much!! Thanks for sharing the soup and brownies with them!!
Carrie R says
This soup is legit! As a Buffaloian I can attest that it is better than what I can get locally, not only because I’m in control of the quality of the ingredients but that the cauliflower takes it to a 10 in creaminess. I made this yesterday (the Sunday before thangksgiving) to have quick lunches on hand for this very busy week, and I am so glad I did. It will absolutely become a winter staple in my house. Thank you Erin for tripping this on Instagram 🙂
Erin says
Hi Carrie, I am so glad you loved the soup so much! Thanks for sharing!!
Julie says
This soup was absolutely delicious! Easy to make and even better to eat on this chilly fall evening!
Erin says
Hi Julie, so glad you enjoyed it!! 🙂
Biz says
Absolutely delicious! My husband told me he'd clean up after dinner so I could put the recipe into my recipe files! I added a small potato to thicken the soup because I omitted the cream cheese. I'm already planning on making it for my son's vegetarian girlfriend by swapping out the chicken for more cauliflower. I know I'll be making this soup all winter--thanks!
Erin says
Hi Biz, I am so happy you both loved the soup so much!! Thanks for sharing and great idea!!
Katie says
I have made this once and am making it again ASAP with the cold weather coming. I have never made a soup like this but I highly recommend! And you can make it as little or more spicy as you want! Once again, Erin has made a staple for my kitchen! Thank you!!
Erin says
Hi Katie, I am so glad you loved it so much! 🙂
Krista says
Where has this soup been all my life?! Made it tonight and it is AMAZING!
Erin says
Hi Krista, so happy you loved it!!
Sam says
OMG! Quite possibly one of my favorite ELW recipes. I used potatoes instead of cauliflower because that’s just what I had, and I was skeptical, but it turned out amazing. Thank you Erin!
Erin says
Hi Sam, so happy you loved the soup and made it your own!!
DD says
This soup is delicious. So much flavor and easy to make as well!
Erin says
Hi, I am so happy you enjoyed the soup!!
Gina says
Love this soup! I have made it a handful of times now and pretty much have the recipe memorized. So tasty!
Erin says
Hi Gina, so glad you loved it!! 🙂
Mackenzie smith says
Everything about this soup is PERFECT. I’m obsessed with all of Erin’s recipes!
Erin says
Hi Mackenzie, so happy you loved it and thank you for your support!!
Lauren says
Truly one of the most phenomenal easy, healthy meals. It is warm, creamy and healthy and doesn't taste like it is trying to be a healthy version of anything.
I make this dish once a month in the cooler seasons and it freezes well!
Erin says
Hi Lauren, so glad you enjoyed it!!
Michele says
Even in the heat of the summer, this soup still rocks! It is super creamy with or without the cream cheese! I left it out this time. Make this!!!!!!!
Erin says
Hi Michele, so glad you loved it!!
Caty says
I am not a big soup guy. This recipe made me a big soup guy. 10/10 would recommend.
Erin says
Hi Caty, so happy you loved it!
Ashlyn says
We are big buffalo chicken fans so this was a no brainer to try! Perfect for those cold and rainy days. Can't wait to make this again
Erin says
Hi Ashlyn, so glad you enjoyed the soup!