Creamy Buffalo Chicken and Cheddar Soup is the ultimate comfort food that combines the zesty heat of buffalo sauce with the rich, velvety smoothness of cheddar cheese. Perfect for chilly evenings or as a standout dish for game day, this soup is hearty, satisfying, and irresistibly delicious. The tangy buffalo flavor pairs beautifully with tender chicken and the creamy base, while the cheddar adds a bold, cheesy kick. Garnished with fresh herbs and a drizzle of extra buffalo sauce, this soup will be the star of any gathering. It’s easy to make, customizable, and packed with flavors that will leave everyone craving more. Whether you’re a fan of buffalo wings or simply love indulgent soups, this recipe delivers everything you could want in a bowl of comfort.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover chicken works well)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup buffalo sauce (adjust to taste)
- 1/2 cup heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons cream cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for extra spice)
- Salt and pepper to taste
- Green onions, chopped, for garnish
- Extra shredded cheddar and buffalo sauce for topping
- Croutons or bread for serving
Preparation
Step 1: Sauté the Vegetables Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Step 2: Create a Roux Push the vegetables to the side of the pot and melt the butter in the empty space. Sprinkle the flour over the melted butter and whisk continuously to form a roux. Cook for about 2 minutes until the roux is golden and smooth, which helps thicken the soup and adds a nutty flavor.
Step 3: Add the Liquids Slowly pour in the chicken broth while whisking to avoid lumps. Stir to combine the broth with the vegetables and roux. Bring the mixture to a gentle simmer over medium heat, allowing it to thicken slightly.
Step 4: Incorporate Buffalo Sauce and Cream Stir in the buffalo sauce, heavy cream, and milk. Mix well until the liquids are fully combined. Adjust the buffalo sauce amount to your spice preference. If you want a milder soup, use less buffalo sauce and add more cream.
Step 5: Add the Chicken and Seasonings Toss in the shredded chicken, smoked paprika, garlic powder, onion powder, and cayenne pepper. Season with salt and pepper to taste. Let the soup simmer for about 10 minutes to allow the flavors to meld together.
Step 6: Melt the Cheese Reduce the heat to low and gradually add the shredded cheddar cheese, one handful at a time. Stir continuously to ensure the cheese melts evenly and doesn’t clump. Add the cream cheese and stir until fully incorporated. The soup should be smooth, creamy, and slightly thickened.
Step 7: Final Touches Taste the soup and adjust the seasoning or spice level if needed. If the soup is too thick, add a splash of chicken broth or milk to thin it out to your desired consistency.
Step 8: Garnish and Serve Ladle the soup into bowls and garnish with chopped green onions, a sprinkle of extra cheddar, and a drizzle of buffalo sauce. Serve immediately with croutons, breadsticks, or a side of crusty bread for dipping.
Variations
This creamy buffalo chicken and cheddar soup can be adapted to suit your preferences:
- Vegetarian Option: Replace the chicken with chickpeas or cauliflower for a hearty vegetarian version. Use vegetable broth instead of chicken broth.
- Extra Spicy: Add more cayenne pepper or a splash of hot sauce to ramp up the heat.
- Loaded Soup: Top with crispy bacon bits, crumbled blue cheese, or sour cream for a loaded buffalo chicken soup experience.
- Low-Carb Version: Skip the roux and thicken the soup with xanthan gum or cream cheese for a keto-friendly version.
- Lighter Option: Use low-fat milk and reduced-fat cheese to cut down on calories without sacrificing flavor.
Cooking Notes
- Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can make the soup grainy. Shred your cheddar from a block for the best texture.
- Control the Heat: Start with less buffalo sauce and add more to taste. Remember, you can always add heat, but you can’t take it away.
- Cooked Chicken Options: Rotisserie chicken works great for this recipe, but you can also use poached, grilled, or baked chicken.
Serving Suggestions
Pair this bold and cheesy soup with complementary sides:
- Crusty Bread: Perfect for dipping and soaking up the creamy broth.
- Salad: A crisp green salad with a tangy vinaigrette balances the richness of the soup.
- Garlic Knots: Soft, buttery garlic knots make an excellent side dish.
- Beer Pairing: Serve with a cold, hoppy IPA or a smooth lager to cut through the richness.
Tips
- Don’t Overcook the Cheese: Add the cheese off the heat or on low heat to prevent it from curdling or separating.
- Make Ahead: This soup reheats well and can be made a day in advance. Store it in an airtight container in the refrigerator for up to 3 days.
- Double the Recipe: This soup freezes well. Make a large batch and freeze individual portions for a quick meal later.
Prep Time:
20 minutes
Cooking Time:
30 minutes
Total Time:
50 minutes
Nutritional Information
- Calories: 450 per serving
- Protein: 32g
- Sodium: 980mg
- Carbohydrates: 18g
- Fat: 30g
- Fiber: 2g
FAQs
Q: Can I make this soup milder?
Yes, reduce the buffalo sauce amount and increase the cream or milk for a less spicy version.
Q: Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers. Thaw in the refrigerator and reheat gently on the stove.
Q: What’s the best cheese to use?
Sharp cheddar provides the boldest flavor, but you can also use a mix of cheeses like Monterey Jack or Gouda for a unique twist.
Conclusion
Creamy Buffalo Chicken and Cheddar Soup is a flavorful, indulgent dish that delivers the perfect balance of heat and richness. The combination of tender chicken, spicy buffalo sauce, and creamy cheddar creates a soup that’s both hearty and satisfying. Whether you’re looking for a comforting meal on a chilly day or a crowd-pleasing dish for game day, this soup is sure to become a favorite. With its customizable spice level and endless topping options, it’s as versatile as it is delicious. Make a big pot, garnish it to your heart’s desire, and enjoy every spoonful of this bold and creamy creation.
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Creamy Buffalo Chicken and Cheddar Soup
Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover chicken works well)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup buffalo sauce (adjust to taste)
- 1/2 cup heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons cream cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for extra spice)
- Salt and pepper to taste
- Green onions, chopped, for garnish
- Extra shredded cheddar and buffalo sauce for topping
- Croutons or bread for serving
Instructions
Step 1: Sauté the Vegetables Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Step 2: Create a Roux Push the vegetables to the side of the pot and melt the butter in the empty space. Sprinkle the flour over the melted butter and whisk continuously to form a roux. Cook for about 2 minutes until the roux is golden and smooth, which helps thicken the soup and adds a nutty flavor.
Step 3: Add the Liquids Slowly pour in the chicken broth while whisking to avoid lumps. Stir to combine the broth with the vegetables and roux. Bring the mixture to a gentle simmer over medium heat, allowing it to thicken slightly.
Step 4: Incorporate Buffalo Sauce and Cream Stir in the buffalo sauce, heavy cream, and milk. Mix well until the liquids are fully combined. Adjust the buffalo sauce amount to your spice preference. If you want a milder soup, use less buffalo sauce and add more cream.
Step 5: Add the Chicken and Seasonings Toss in the shredded chicken, smoked paprika, garlic powder, onion powder, and cayenne pepper. Season with salt and pepper to taste. Let the soup simmer for about 10 minutes to allow the flavors to meld together.
Step 6: Melt the Cheese Reduce the heat to low and gradually add the shredded cheddar cheese, one handful at a time. Stir continuously to ensure the cheese melts evenly and doesn’t clump. Add the cream cheese and stir until fully incorporated. The soup should be smooth, creamy, and slightly thickened.
Step 7: Final Touches Taste the soup and adjust the seasoning or spice level if needed. If the soup is too thick, add a splash of chicken broth or milk to thin it out to your desired consistency.
Step 8: Garnish and Serve Ladle the soup into bowls and garnish with chopped green onions, a sprinkle of extra cheddar, and a drizzle of buffalo sauce. Serve immediately with croutons, breadsticks, or a side of crusty bread for dipping.