Buffalo Chicken Soup

Buffalo Chicken Soup

Course Main Course
Cuisine American
Keyword buffalo, Chicken
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Calories 188 kcal
Author Jennie Duncan


  • 2 tablespoons butter
  • 3/4 cup onion (chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup carrots (chopped)
  • 2 cups corn
  • 1 tablespoon garlic (mined)
  • 1 tablespoon all purpose flour
  • 2 tablespoons tomato paste
  • 8 cups chicken broth
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 2 large chicken breast (boneless and skinless)
  • 1/4 cup buffalo wing sauce
  • 1/4 cup sour cream
  • 1/4 cup ranch dressing
  • 1/2 cup cheddar cheese (shredded)
  • Optional: sour cream and fresh cilantro.


  1. In a large pot melt butter on medium heat. Add onions, celery, carrots, corn, and garlic. Allow to cook for 5-6 minutes until veggies have softened.
  2. Sprinkle in flour and stir. Next add tomato paste, and chicken broth and stir well. Add in whole chicken breast (you will remove and shred later) Season with salt and pepper.

  3. Add wing sauce, sour cream, and ranch dressing. Bring to a boil then cover and reduce heat. Allow to simmer for 30-40 minutes or until chicken is cooked through. Remove chicken from pot and shred then add shredded back into the soup.
  4. Garnish with shredded cheese. Or optional sour cream, and fresh cilantro.

Nutrition Facts
Buffalo Chicken Soup
Amount Per Serving (1 cup)
Calories 188 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 45mg 15%
Sodium 1200mg 50%
Potassium 485mg 14%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 13g 26%
Vitamin A 28%
Vitamin C 21.8%
Calcium 7.2%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.