What’s great about this soup is that you can make it in 3 ways: your Crock Pot, your Instant Pot, or the stovetop! I’m a fan of using my Instant Pot, and if you are too, try using it for cabbage hamburger soup, Instant Pot broccoli, or egg bites.
Ingredients & Substitutions
Here I explain the best ingredients for chicken buffalo soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Olive Oil – For sauteing the onion, celery and garlic. You could also use whatever neutral cooking oil you like (or butter). Onion – I used a white onion, but yellow onions would work well too. Dice into small equal pieces. Celery – A natural pairing with buffalo flavors! You could also add carrots, potatoes or other veggies. Garlic – I prefer to use fresh minced garlic for the best flavor, but you could use 2 teaspoons of jarred minced garlic for convenience instead. If you don’t have garlic on hand, you can substitute 1/2 teaspoon garlic powder — just add it at the same time as the chicken and broth. Shredded Chicken – Cook this any way you like using chicken breasts or chicken thighs, but I prefer to shred pressure cooker chicken breast! You can also use any leftover chicken you have or a rotisserie chicken from the store. Broth – You can use any kind of broth you like. I often use chicken bone broth for added nutrition, but regular chicken broth or vegetable broth would work as well. Buffalo Sauce – This does add some heat. If you prefer less heat, use 2 tablespoons buffalo wing sauce instead of 3. Cream Cheese – Warm to room temperature and cut into cubes so it will easily melt into the soup. Half & Half – I opted for half and half to lighten this soup up a bit, but you can use heavy cream for richer results. For deeper flavor, you could also substitute ranch dressing.
How To Make Buffalo Chicken Soup
This section shows how to make buffalo chicken soup in the Instant Pot, Crock Pot, or stovetop, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep creamy buffalo chicken soup covered in an airtight container in the refrigerator for up to 5 days. Meal prep: Cut vegetables, prepare shredded chicken, and store separately in the refrigerator until ready to use. Reheat: Warm on the stovetop or in the microwave, until heated through. Freeze: Cool soup to room temperature, then pour into zip top freezer bags. Lay flat in the freezer until solid, and after that you can move them upright to save space if needed. Thaw in the fridge overnight before reheating.
More Easy Soup Recipes
Warm up with some delicious, easy, and healthy soup recipes! These are some of my favorite quick and easy ones. Don’t make the mistake I first made and add the cream cheese directly to the buffalo chicken soup. It will form chunks and not melt. No good! It works much better to blend the cream cheese with a little liquid first, then add it in. Make sure it’s softened and not too cold, or it won’t blend either. For classic wing flavors, try finishing this soup with a sprinkle of crumbled blue cheese (or a drizzle of blue cheese dressing), sliced green onions, or shredded cheddar cheese. Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
