How do you know when buffalo chicken soup is done?

You’ll know this soup is done when your chicken is cooked through, about 15 minutes. From there you can remove your chicken, shred it, and add it back to the pot.

Can you thicken buffalo chicken soup?

You can thicken this chicken soup if you’d like, but we don’t recommend it. The potatoes are a natural thickener in this recipe. The easiest way to thicken up soup is to bring it to a low boil and stir in 2 tablespoons of flour. The soup should thicken almost instantly.

Buffalo Chicken Soup

Published by: Liz Marino | 10/25/2021 |

Last updated: 08/28/2024

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The best Buffalo Chicken Soup Recipe you’ll ever have. Easy to make, healthy and delicious – you won’t believe it’s dairy free!

A close up of Buffalo Chicken Soup in a white bowl on a grey background

We absolutely love buffalo sauce (doesn’t everyone?) and have created many recipes with it like our healthy buffalo turkey meatballs, buffalo chicken salad, and our popular healthy buffalo chicken dip.

Soups are another one of our favorite meals, so I wanted to find a way to get the flavors of delicious buffalo chicken into a creamy and delicious soup. This recipe is exactly what I was hoping for!

The best part… it’s totally dairy free, paleo & Whole30 friendly!

A close up of Buffalo Chicken Soup in a white bowl on a grey background with a spoonful being taken out

Table of Contents

The creaminess in this soup comes from the Yukon gold potatoes and a little almond milk making it a perfect option if you are dairy-free or just trying to reduce your dairy intake.

If you are a buffalo sauce lover, this will become one of your go-to family recipes!

Why we love this Easy Buffalo Chicken Soup

This recipe is a favorite for us because it’s:

Hearty & Delicious – the potatoes in this soup make it incredibly filling!
Made with simple ingredients – only 10 ingredients are needed for this soup
Paleo, Dairy-Free, Whole30 friendly – this soup is a great lunch or dinner for a variety of diets

Ingredients:

To make this soup you will need:

chicken breasts – boneless skinless chicken breasts work best. You could use bone in thighs but would need to pick the meat from the bone which adds a bit of time.
extra virgin olive oil – our favorites are Bono and Garcia De La Cruz
onion, celery, garlic, carrot – this is your mirepoix aka diced vegetables to be cooked in oil/butter
yukon gold potatoes – Idaho potatoes and russets will work well too but we like the texture of yukon golds.
Frank’s Red Hot – franks red hot and primal kitchen buffalo sauce are the best!
no/low salt chicken broth – you could swap chicken broth for vegetable or beef broth but definitely something low or no sodium.
almond milk – oat milk or coconut milk are also good options

Substitutions

Meat: Boneless chicken thighs or cooked chicken will also work in this recipe. I would recommend cutting the cook time in half if using cooked chicken (like rotisserie chicken). You can use leftover turkey in this buffalo soup as well! We also have a Healthy Turkey Pot Pie Soup or this Leftover Turkey Soup is great too!

Veggies: You can use any vegetables you have on hand in this recipe. More onion, carrots, and celery are always a good idea! I’ve also stirred in chopped spinach after making this and it’s great!

Potatoes: Yukon gold potatoes are the best potatoes to use for this recipe because they are the creamiest. Other potatoes will work but they might result in a starchier soup.

Almond Milk: You can replace the almond milk with coconut milk to keep the recipe dairy-free or substitute regular milk if you’re not dairy-free. (1:1) You really can’t taste the almond milk in this recipe though! If you want to add heavy cream.. feel free to do so!

Vegetarian: Skip the chicken, double up on all the veggies and add a can of rinsed, drained chickpeas for a vegetarian buffalo ‘chicken’ soup!

Broth: Chicken broth, beef broth, or vegetable broth /stock can all be substituted in this recipe. We recommend using low or no sodium broth since buffalo sauce is salty.

Stovetop/Instant Pot/Slow Cooker: You can make this soup using whichever method you’d like! All instructions are included in the recipe below!

What kind of chicken makes the best soup? Chicken breasts or chicken thighs make the best soup. Breasts are lean and have a lot of meat on them, making them the perfect addition to any chicken soup.

If you’re making chicken soup from scratch, you can also use a whole chicken or a split chicken breast. You can also use a pre-cooked rotisserie chicken from the grocery store to save time!

Cooking Instructions:

Making this chicken soup is so easy and it all comes together in one pot. Here’s how to make it:

Sauté celery, carrot, onion, and garlic in olive oil on the stove for 2 minutes or until slightly translucent.
Add chicken, potatoes, chicken broth, and buffalo sauce to the pot and bring to a boil. Then, lower heat to a simmer and cook on medium heat for 30 minutes
Once cooked, remove the large potato pieces + chicken.
Place large potato pieces, almond milk, and 1/2 cup of chicken broth into a blender and blend until smooth. Place chicken on a cutting board and shred. You can use two forks to shred this chicken or your hands with a pair of food grade gloves. Put the shredded chicken and blended mixture back into the pot.
Stir together until combined and smooth.

Celery, carrot, onion and garlic cooking in a stockpot in olive oil to make buffalo chicken soup

Raw chicken, potatoes, broth and buffalo sauce added to a stock pot with cooked carrots, celery, onion and garlic to make buffalo chicken soup

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