Buffalo Chicken Soup Recipe

I recently whipped up this Buffalo Chicken Soup recipe, and let me tell you—I’m hooked! It’s creamy, spicy, and loaded with fresh veggies. Think of it as comfort food with a fiery kick. I wanted something hearty but not too heavy, and this hit the spot perfectly. 

And yes, I even topped it with avocado for that smooth finish. While I was cooking, I had flashbacks of making my favorite Mushroom Garlic Shrimp Pasta Recipe—this soup brought that same cozy satisfaction. Let’s dive into what makes this spicy, soul-warming soup a must-try!

Additional Tips for Making This Recipe Better

I’ve made this soup a couple of times now, and here are a few tricks I swear by to elevate the flavors and texture:

• Sear the chicken first – Before simmering, give your chicken breasts a light sear in the pot. It adds a bit of caramelized flavor to the broth.
• Use fresh vegetables – I tried frozen veggies once, and they made the soup watery and mushy. Fresh carrots and green beans hold their texture better.
• Add the coconut milk at the end – If you’re cooking low and slow, wait to stir in the coconut milk in the last 10 minutes. It keeps the creaminess intact.
• Garnish with fresh herbs – A sprinkle of fresh parsley or chopped green onion adds color and freshness.
• Avocado on top – Seriously, don’t skip this! The creamy contrast with the spicy soup is just delicious.

Creative Variations to Suit Your Taste

This soup is flexible, which makes it even better. Whether you’re watching your diet or looking for new dinner ideas, here are some ways to switch it up:

• Dairy-Free: Already dairy-free thanks to coconut milk, but you can use almond or cashew milk for a lighter version.
• Low-Carb: Skip the carrots or reduce them and add more celery or bell peppers instead.
• Protein Boost: Add a can of white beans or cooked quinoa to make it even more filling.
• Spice Level: Use a hot buffalo sauce if you love heat or tone it down with a mild one for a more family-friendly version.
• Flavor Add-Ins: I sometimes add a squeeze of lime and a dash of cumin for a Tex-Mex twist.

You can also explore dinner recipes like chili or creamy taco soup using similar ingredients to keep your weeknight meals exciting.

Equipment You’ll Need for Buffalo Chicken Soup

Having the right tools makes this recipe so much easier and more enjoyable.

• Large stockpot or Dutch oven – Essential for cooking everything in one pot
• Sharp knife – To slice veggies quickly and evenly
• Cutting board– Keeps your prep safe and clean
• Wooden spoon or silicone spatula – For stirring without scratching the pot
• Forks or meat claws – Ideal for shredding the chicken at the end
• Measuring cups/spoons – For getting your seasonings just right

How to Serve Buffalo Chicken Soup for a Perfect Presentation

When it’s time to serve, presentation matters! This soup already has bold colors from the veggies and buffalo sauce, so it looks amazing in a white bowl.

Top it with sliced avocado, a pinch of fresh herbs, and maybe even a drizzle of ranch or dairy-free yogurt if you like that tangy finish. Crusty bread or tortilla chips on the side make it a full meal.

For a beautiful dinner spread, pair it with something like my Crispy Roasted Fingerling Potatoes Recipe—the textures go so well together!

How to Store Buffalo Chicken Soup

Proper storage helps this soup taste just as good later on.

• Refrigerate: Store leftovers in airtight containers in the fridge for up to 5 days. The flavor gets even better by the next day!
• Freeze: Freeze in individual portions for up to 3 months. Use freezer-safe containers and leave some room at the top for expansion.
• Reheat: Reheat on the stove over low heat or microwave in 1-minute intervals, stirring between each. Add a splash of water or broth if it’s too thick.

Why You’ll Love This Recipe

If you’re wondering whether to try this soup, here’s what sold me—and probably will sell you too:

• One-pot wonder – Everything cooks in one pot, saving time and cleanup.
• Customizable heat – Adjust the spice level to your liking with the buffalo sauce.
• Hearty and healthy – Packed with protein, veggies, and healthy fats.
• Great for meal prep – Makes a big batch and stores beautifully.
• Dairy-free comfort – You get creamy richness without any cheese or cream.

It’s that rare recipe that’s both indulgent and healthy-ish—perfect for weeknights or game day!

Other Helpful Tips Before You Start

Here are a few more things I learned along the way that can help make your Buffalo Chicken Soup a total win:

• Chop veggies uniformly – This helps everything cook evenly, so you’re not biting into overcooked carrots and crunchy celery.
• Let it rest before serving – Just 5 minutes after cooking allows the flavors to blend even more.
• Stir often during simmering – This prevents the coconut milk from sticking to the bottom and helps flavors distribute better.

Ben Carraoli

Buffalo Chicken Soup Recipe

This bold, creamy, and veggie-packed Buffalo Chicken Soup delivers the comfort of a hearty bowl with the zesty kick of buffalo flavor. It’s dairy-free thanks to coconut milk and deeply satisfying from tender shredded chicken and a rainbow of vegetables. Great for cozy nights or meal prep!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Soup

Calories: 340

Ingredients Method

Ingredients

  

• 2 large chicken breasts – skinless boneless, fresh or thawed; gives lean protein without making the broth greasy
• 2 cups chicken bone broth – richer in nutrients and flavor than standard broth
• 3 cups water – to balance the buffalo sauce and stretch the broth without overpowering it
• 1 jar about 10 oz of Tessemae’s Mild Buffalo Sauce – perfect level of heat without being too spicy
• 1 can 13.5 oz full-fat coconut milk – creamy and dairy-free; adds body to the soup
• 1 large yellow onion diced – builds aromatic base flavor
• 3 cups thick-chopped carrots – hold shape during simmering and add sweetness
• 2 cups chopped green beans – fresh or trimmed; adds texture and a pop of color
• 1½ cups celery slices – classic soup veggie adds crunch and depth
• 1 cup diced green bell pepper – slightly bitter edge to balance the sweet and spicy
• 1 cup diced red bell pepper – adds sweetness and vibrancy
• 3 tbsp ranch seasoning – opt for quality blends; @core.goods recommended for punchy herbal flavor
• 1 tbsp smoked paprika – provides warm smoky undertone
• 1 tbsp garlic powder – infuses every bite with savory depth
• 1 tbsp salt – seasons the broth fully adjust to taste if using a salty broth
• 2 tsp dried parsley – adds a fresh herbal finish
• 1 tsp oregano – subtle earthiness that rounds out the flavors
• 1 tsp black pepper – gentle heat that enhances the buffalo sauce

Method

 

1. Start by heating a bit of avocado oil or a splash of your bone broth in a large pot over medium heat. Add the diced yellow onion and sprinkle in the smoked paprika. Cook until the onion softens and becomes slightly golden, which enhances its sweetness and infuses the oil with spice. This step creates a flavor-packed base.
2. Next, place the raw chicken breasts directly into the pot. This helps them absorb all the flavors as they cook. Add the remaining bone broth, water, the entire jar of buffalo sauce, and the can of coconut milk. Stir everything gently until the broth turns creamy and well-mixed.
3. Now toss in all the chopped vegetables — carrots, celery, green beans, and bell peppers. Sprinkle in your ranch seasoning, garlic powder, salt, parsley, oregano, and black pepper. Stir to combine everything evenly, then bring the soup to a low simmer.
4. Let the soup simmer uncovered over medium-low heat for 30–35 minutes. During this time, the vegetables will soften and the chicken will gently poach, soaking up all the flavors of the buffalo-spiced broth. Stir occasionally to ensure nothing sticks to the bottom, and keep the heat steady for even cooking.
5. After about 25 minutes, check the texture of the carrots and green beans — they should be tender but not mushy. You want them to hold up for a few days if you’re meal-prepping. This is also a good time to taste and adjust seasoning if needed.
6. Once the chicken is fully cooked through (internal temp should be 165°F), use tongs to lift it onto a plate. Let it cool slightly so you can shred it easily without burning your hands.
7. Shred the chicken using two forks or shredding claws into bite-sized pieces. Return the shredded chicken back into the pot and stir everything together. You’ll notice the broth thicken slightly and take on even more richness from the added protein.
8. Let it simmer for another 2–3 minutes to let the flavors meld. Give one final stir, making sure everything is combined and well-heated. At this point, the soup is ready to serve. For a creamy topping, slice some avocado and add a few pieces to each bowl — it’s optional but pairs beautifully with the buffalo heat.
9. Ladle into bowls and serve hot. This soup stores well for 4–5 days in the fridge or can be frozen for up to 3 months.