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*
Fat 10g15%
Saturated Fat 4g20%
Cholesterol 45mg15%
Sodium 1200mg50%
Potassium 485mg14%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 3g3%
Protein 13g26%
Vitamin A 1400IU28%
Vitamin C 18mg22%
Calcium 72mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.