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Buffalo chicken soup with avocado

Buffalo Chicken Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


Buffalo Soup Base

  • 1 tbsp butter
  • ½ red onion diced
  • 3 celery stalks diced
  • 4 chicken breasts shredded
  • 4 cups chicken broth
  • 1 cup hot sauce

Cheese Sauce

  • 2 tbsp flour
  • 2 tbsp butter
  • 1 packet ranch seasoning
  • 4 oz cream cheese
  • ½ cup heavy cream
  • ½ cup chicken broth
  • 1 cup cheddar cheese


  • avocado
  • green onion
  • cooked rice


  • In a pot bring water to a boil and boil chicken until cooked
  • Shred chicken and place aside
  • Dice up the onion and celery and put aside with the chicken
  • In stock pot or dutch oven add 1 tbsp butter, onion, and celery. Cook 3-5 minutes
  • Add chicken to the pot and stir. Let cook another 3 minutes
  • Add chicken broth and bring to a simmer
  • While waiting for the broth to simmer add 2 tbsp butter to a sauce pan
  • Slowly add in flour and chicken broth and whisk until smooth
  • Add ranch packet and heavy cream and bring to simmer
  • Add cream cheese in small amounts at a time to let it melt easier
  • Once cream cheese is fully melted and everything is mixed well slowly stir in cheddar cheese
  • Now that the chicken broth in the stock pot is to a simmer add the cup of buffalo sauce to the stock pot and stir until mixed with the broth
  • Add the cheese sauce to the stock pot and stir until the cheese sauce is dissolved into the broth
  • Let simmer 5-10 minutes and then serve over rice and garnish with green onions and avocado slices