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Creamy Buffalo Chicken Dip Soup

If you (like me) can't get enough of the creamy, spicy goodness of the ultimate game-day snack, Buffalo chicken dip, then try this slightly-lighter, soup version of the dish.

It takes all the flavor of the original dip, but turns it into a nourishing soup that will warm you up on cold days, but still feels like an indulgence. Plus, you can make it with pretty much any cut of chicken you have (even turkey would work!). Add more Buffalo sauce for spice, or add more dairy for less heat.

Buffalo Chicken Dip Soup


  • Approx. 1 1/2 cups cooked chicken, breast, legs, or a whole chicken all work well

  • 4 cups chicken broth

  • 2 carrots, diced

  • 1 stalk celery

  • 1/2 onion, sliced

  • 3 cloves garlic, minced

  • 1-2 tbsp butter or other oil

  • 1/4 - 1/2 cup sour cream

  • 1/4 - 1/2 cup milk

  • 2-4 tbsp Buffalo sauce

  • 1/4 cup shredded cheddar cheese, optional

  • 2 tbsp fresh or 2 tsp dried parsley or cilantro

  • Salt and pepper to taste


  1. If using a whole cooked chicken, remove meat from bones, than follow this recipe to make broth. If using any other cut of chicken, just chop up the meat into pieces and set aside.

  2. Heat up butter in a large pot. Saute onions and celery for 5 minutes or until tender. Add the carrots and garlic, cooking for another 5-10 minutes, stirring occasionally.

  3. Add the broth, chicken, Buffalo sauce, and spices, and cook on medium, covered, for 10-15 minutes or until carrots are tender.

  4. In a small bowl, add sour cream, milk, and cheese. Add 1 cup of the hot soup liquid, 1/4 cup at a time, stirring to combine. When the dairy is fully incorporated, add all of mixture back into the soup.

  5. Serve hot with bread or crackers. Feel free to add more Buffalo sauce if you want it hotter.

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