Buffalo Chicken Soup


What Can I say. My husband Justin got me hooked on the sauce.

Franks Red Hot, that is. Justin makes damn good wings, but I have this thing.  I am not a big fan of eating them in front of people. But Franks.  So after many trials I came up with a spicy broth with all the flavors of buffalo wings. I hope you enjoy!  

Serves 6

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

  • 4 tbsp of unsalted butter

  • 1/4 cup all purpose flour

  • 1 yellow onion, chopped

  • 3 carrots, peeled and sliced

  • 3 celery stalks, chopped

  • 6 cups of water

  • 1/3 (or 1/2, depending how spicy you want it) cup of Franks Red Hot sauce

  • 1 lb of boneless, skinless chicken thighs

  • 1/2 cup sour cream

  • 1/2 cup whipped cream cheese

  • 4 tbsp ranch dressing

  • kosher salt, garlic powder, and pepper

  • sour cream, blue cheese, scallions, and/or shredded cheddar cheese for toppings


Preheat oven to 350 degrees.

Season the chicken thighs with salt, pepper, and garlic powder. Place chicken on a non- stick sprayed baking sheet and place into a preheated oven for 30 minutes. While the chicken bakes….

In a large dutch oven over medium low heat, melt the butter and once butter is melted, add the chopped onion, the sliced carrots and the chopped celery stalks. Season with salt and pepper. Cook down until soft, about 10 minute. Sprinkle the flour over the vegetables and using a whisk, make a roux. Once light golden in color, after a minute or two, slowly add the water to the vegetables, continuing to whisk as you pour the remainder of water. Bring to a light boil.

In a small bowl, whisk together the sour cream, cream cheese, Franks hot sauce, and ranch dressing. Pour this mixture into the dutch oven and whisk. Bring back to a simmer.

When chicken is done baking and slightly cool, you can either shred or chop the chicken into pieces. Throw the chicken into the dutch oven and let the soup continue to simmer for about 10 more minutes. Season with salt and pepper, to taste.

Pour into bowls and garnish your soup with any (or all!) of these options: scallions, sour cream, blue cheese, or shredded cheddar.  

**Note: if you like a thicker soup, you can remove a 1/4 a cup of the soup broth in a separate bowl and whisk in 2 tbsp of cornstarch to make a slurry and then add the slurry back into the soup and bring to a boil.