Dinner

Buffalo Blue Cheese Chicken Soup Recipe

Bynova cole November 23, 2025November 23, 2025

Introduction

If you love the bold flavors of buffalo chicken wings but don’t want the mess, this Buffalo Blue Cheese Chicken Soup is for you. It captures the creamy, spicy goodness in a warm, comforting bowl that’s easy to enjoy anytime.

Three white cups filled with creamy orange soup, each topped with crumbled white cheese and chopped green herbs. The soup has a smooth texture with a few visible small bits. The cups are placed on a white marbled surface, with two ornate silver spoons resting beside one cup. To the left, a small white plate holds chopped green onions and herbs on a white cloth. A single green herb leaf lies near the spoons, adding a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 celery stalks, chopped
3 garlic cloves, minced
4 cups cooked chicken, shredded
4 cups chicken broth
1 cup hot sauce (such as Frank’s RedHot)
1/2 cup blue cheese, crumbled
1/2 cup ranch dressing
Salt and pepper to taste

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and celery, cooking until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
Step 2: Add shredded chicken and chicken broth to the pot. Bring to a simmer and let it cook for 10 minutes to allow flavors to meld.
Step 3: Stir in hot sauce, adjusting the amount to your preferred spice level. Simmer for 5 more minutes.
Step 4: Remove the soup from heat. Stir in blue cheese and ranch dressing until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
Step 5: Serve hot with extra blue cheese or celery sticks on the side, if desired.

Tips & Variations

Use rotisserie chicken for a quick shortcut without compromising flavor.
For a thicker soup, add a slurry of cornstarch and water during simmering.
Substitute ranch dressing with sour cream for a tangier finish.
Add chopped carrots with celery for extra veggies and sweetness.
Adjust hot sauce quantity to control spiciness, or add a dash of smoked paprika for smoky depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent separation. The soup may thicken when cooled; add a splash of broth or water when reheating to reach desired consistency.

How to Serve

Three white ceramic mugs filled with creamy orange soup sit on a white marbled surface. Each mug has a smooth, rich orange soup inside, topped with small white cheese crumbles, green chopped herbs, and thin slices of green chili. Two ornate silver spoons rest near the mugs – one above and one to the right – reflecting light. To the left, a white plate holds fresh, finely chopped green herbs. A soft white textured cloth is casually placed next to the plate, adding warmth to the scene. Some loose green herb leaves are scattered around the mugs, enhancing the fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes better after the flavors have had time to meld. Prepare it a day in advance and refrigerate. Reheat gently before serving.

Is this soup very spicy?

The level of heat depends on how much hot sauce you add. Start with less and increase to taste. The creamy blue cheese and ranch ingredients help balance and cool the spice.