Save to Pinterest My friend Sarah brought buffalo chicken dip to our Super Bowl party three years ago, and I literally couldn't stop eating it. Something about that creamy, spicy combo just hijacks your brain. Last winter during a particularly brutal cold snap, I was craving those flavors but wanted something you could eat with a spoon while wrapped in three blankets. That's when it hit me - why not turn that dip into an actual soup?
I made this for my sister when she was recovering from surgery, and she texted me at midnight asking if there was any left. The way the cream cheese melts into the broth creates this velvety texture that coats your spoon perfectly. My husband, who claims he hates soup, went back for thirds and then hovered by the slow cooker picking at the remnants.
Ingredients
- 2 large boneless skinless chicken breasts: Raw chicken breasts work best here because they release natural juices into the broth as they cook, creating a more flavorful base than pre-cooked meat
- 1 small onion finely diced: The onion practically dissolves during cooking, adding subtle sweetness without any chunks
- 2 cloves garlic minced: Fresh garlic gives you that aromatic background note that elevates the whole dish
- 8 oz cream cheese softened and cubed: Cubing the cream cheese before adding it helps it melt evenly without leaving weird globs in your soup
- 1 cup shredded cheddar cheese: Sharp cheddar cuts through the richness and adds that quintessential buffalo chicken flavor
- 1/2 cup sour cream: This adds tang and creaminess without making the soup too heavy
- 4 cups low-sodium chicken broth: Using low-sodium broth lets you control the salt level since buffalo sauce can be salty
- 2/3 cup buffalo wing sauce: Frank's RedHot is the classic choice, but any buffalo sauce you love will work perfectly
- 1/2 tsp smoked paprika: This adds a subtle smoky depth that makes the soup taste like it simmered all day
- 1/2 tsp black pepper: Freshly ground pepper adds a little warmth that complements the spicy buffalo sauce
- 1/4 tsp salt: Start with less and add more at the end since the buffalo sauce and cheese both bring saltiness
Instructions
- Get everything into the slow cooker:
- Toss in the chicken breasts, diced onion, and minced garlic so they're nestled at the bottom of the cooker
- Add the liquids and seasonings:
- Pour in the chicken broth, buffalo sauce, smoked paprika, black pepper, and salt, then give everything a gentle stir to combine
- Let it cook low and slow:
- Cover and cook on low for 4 hours until the chicken is so tender it practically falls apart when you touch it
- Shred the chicken:
- Remove the chicken breasts to a plate or cutting board and use two forks to shred them into bite-sized pieces, then return all that shredded meat back to the slow cooker
- Make it creamy and dreamy:
- Add the cubed cream cheese, shredded cheddar, and sour cream, then stir until everything is melted and incorporated, using a whisk if you notice any lumps
- Taste and tweak:
- Give it a taste and add more salt, pepper, or even a splash more buffalo sauce if you want more heat
- Serve it up:
- Ladle into bowls and top with sliced green onions, crumbled blue cheese, or fresh parsley if you're feeling fancy
Save to Pinterest This soup has become my go-to for new parents, sick friends, or basically anyone who needs comfort in a bowl. Something about buffalo flavors feels indulgent even when it's just soup for dinner on a Tuesday.
Making It Your Own
My cousin makes this with gouda instead of cheddar and it's genuinely next level. The smokiness of the cheese plays so well with the buffalo sauce. I've also experimented with adding a can of diced green chilies when I want something a little different.
Serving Suggestions
Crusty bread is basically mandatory here - you need something to drag through that cheesy broth. Sometimes I make cheesy garlic croutons by tossing cubed bread with butter and garlic powder, then baking them until golden.
Make Ahead Tips
This soup actually freezes beautifully, which shocked me given all the dairy. Just thaw it in the fridge overnight and reheat gently on the stove, stirring occasionally.
- Let the soup cool completely before freezing to prevent ice crystals from forming
- Add a splash of extra broth when reheating since it thickens up in the fridge
- The flavors meld and intensify overnight, so day-two soup might be even better than fresh
Save to Pinterest There's something so satisfying about turning a party appetizer into a real meal. Hope this soup brings you as much comfort as it's brought me on cold nights.
Common Recipe Questions
- → Can I make this buffalo chicken soup spicier?
Absolutely. Increase the buffalo sauce quantity or add a pinch of cayenne pepper during cooking. You can also use a hotter variety of buffalo sauce. Adjust heat gradually to your preferred level.
- → What should I serve with this soup?
Celery sticks and tortilla chips are classic pairings that complement the flavors. Crusty bread for dipping, crackers, or even baked potatoes work well. The cool crunch contrasts beautifully with the warm, spicy soup.
- → Can I use rotisserie chicken instead of raw chicken breasts?
Yes, this is a great time-saver. Skip the initial cooking steps and add shredded rotisserie chicken when you add the dairy ingredients in step 5. Simmer just long enough to heat through and meld flavors together.
- → How long will leftovers keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. The flavors often develop and intensify overnight. Reheat gently on the stovetop or microwave, adding a splash of broth if needed to restore consistency.
- → Can I freeze this soup for later?
Freezing is possible but may slightly affect the creamy texture. The dairy can separate slightly upon thawing. For best results, cool completely, freeze in portion-sized containers for up to 3 months, and whisk vigorously while reheating to recombine.
- → Is this soup naturally gluten-free?
It can be with careful ingredient selection. Use certified gluten-free chicken broth and verify your buffalo sauce contains no gluten-containing additives. Most hot sauces are naturally gluten-free, but always check labels to be certain.