featured 60823

Creamy Buffalo Chicken Soup Recipe

After just one spoonful of this creamy Buffalo Chicken Soup, you’ll be hooked. This easy, satisfying recipe features tender buffalo chicken meatballs simmered in a seasoned, slightly creamy broth with small pasta, cream cheese, and fresh spinach. It’s the perfect comfort-food soup for anyone who loves the tang and heat of buffalo sauce.

buffalo chicken meatball soup in skillet with serving spoon

Table of contents

  • Ingredients
  • Instructions
  • Make it with shredded chicken
  • Make it in a Crock Pot
  • Recipe tips
  • What to serve with it
  • More soup recipes

My favorite sauce combined with juicy, tender meatballs makes this Buffalo Chicken Soup one of my go-to recipes when I want bold flavor and quick kitchen wins. The meatballs hold their shape in the broth, the pasta adds body, and the cream cheese melts in for a luscious finish. Ready in roughly 30 minutes, this soup is weeknight-friendly and great for meal prep.

ingredients for buffalo chicken meatball soup on a white wood board

Ingredients

  • Olive oil – or another neutral vegetable oil.
  • Carrots, onions, and celery – finely diced so they cook evenly and add flavor and texture.
  • Garlic – fresh minced garlic for the best aroma and taste.
  • Chicken broth – use boxed or homemade broth to control seasoning.
  • Buffalo sauce – choose your favorite brand and heat level; Frank’s is classic.
  • Chicken wing seasoning – a simple blend of chili powder, salt, garlic powder, onion powder, paprika, and cayenne amplifies the buffalo flavor.
  • Buffalo chicken meatballs – cooked meatballs are ideal; you can make them ahead, use frozen, or substitute shredded chicken (see notes).
  • Small pasta – ditalini, small shells, or elbow macaroni work well.
  • Fresh spinach – adds color and nutrients; frozen spinach also works.
  • Cream cheese – softened and cubed so it melts smoothly into the soup for a creamy finish.

Instructions

This soup is straightforward: sauté aromatics, add broth and buffalo sauce, simmer with pasta and cooked meatballs, then finish with spinach and cream cheese. Detailed steps below will guide you through a reliable, flavorful result.

diced onions, carrots, celery and minced garlic in large pot
seasoned chicken broth with diced veggies in pot
meatballs simmering in chicken broth seasoned with buffalo sauce in a large pot
fresh spinach leaves and cubes of cream cheese in pot of buffalo chicken meatball soup
  1. Cook the vegetables. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add ½ cup diced onions, ½ cup diced carrots, and ½ cup diced celery. Sauté for 5–6 minutes until softened, then add 4 minced garlic cloves and cook one more minute.
  2. Add the seasoned broth. Pour in 5 cups chicken broth and 1 cup buffalo sauce. Stir in 2 tablespoons chicken wing seasoning (or a blend of chili powder, garlic powder, onion powder, paprika, salt, and a pinch of cayenne). Bring to a gentle boil.
  3. Simmer with pasta and meatballs. Add 1 cup small pasta and about 1 pound of fully cooked buffalo chicken meatballs (roughly 20 small meatballs). If using frozen meatballs, add them directly—no change in cooking time is necessary. Keep at a rapid simmer for about 10 minutes, or until the pasta is cooked through and meatballs are heated.
  4. Finish with greens and cream cheese. Stir in 2 cups fresh spinach and 4 ounces cubed cream cheese. Cook 3–4 more minutes, stirring gently, until the cream cheese has melted and the spinach has wilted. Adjust seasoning to taste.

Serve bowls of hot buffalo chicken soup with optional garnishes such as diced green onions, crumbled blue cheese, or shredded cheddar for added contrast.

buffalo chicken meatball soup in bowls with spoon

Make it with shredded chicken

Prefer shredded chicken instead of meatballs? Pressure-cook or poach 1 pound boneless, skinless chicken breasts or thighs, shred the cooked chicken, and stir it into the soup at the same time you add the spinach and cream cheese. Another shortcut is to use about 3 cups shredded rotisserie chicken.

Make it in a Crock Pot

To prepare this buffalo chicken soup in a slow cooker:

  1. Sauté onions, carrots, celery, and garlic briefly on the stovetop, then transfer to the slow cooker.
  2. Add chicken broth, buffalo sauce, chicken wing seasoning, and meatballs.
  3. Cook on High for 4–5 hours or Low for 8–10 hours.
  4. About 30 minutes before serving, stir in pasta, spinach, and cream cheese. Turn the slow cooker to High and allow the pasta to cook through before serving.
buffalo chicken soup in bowls

Recipe tips

  • Make it brothy: Omit the cream cheese if you prefer a clear, brothy soup instead of creamy.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove over medium heat, adding a splash of broth if the soup thickens.
  • Frozen meatballs: Use frozen cooked meatballs straight from the freezer—the simmering soup will defrost and heat them through.
  • Adjust heat: The soup’s spice level depends on your buffalo sauce. Choose mild, medium, or hot to suit your taste. Swapping chicken wing seasoning for ranch seasoning will mellow the flavor.

What to serve with it

This buffalo chicken soup is hearty on its own but pairs beautifully with garlic bread, garlic knots, or a crisp salad. Try it alongside cheesy pull-apart rolls or a simple blue cheese salad for a complete meal.

  • Garlic bread or garlic knots
  • Cheesy pull-apart rolls
  • Buffalo cheddar biscuits
  • Simple green salad with a tangy dressing
buffalo chicken soup in bowls with green onions

More soup recipes

For more comforting soups to round out your menu, try classics like lasagna soup, broccoli cheddar soup, or a hearty meatball soup. These soups share the same homey appeal and make great weeknight dinners.

Recipe at a glance

Servings: 4 | Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • ½ cup onions, small dice
  • ½ cup carrots, small dice
  • ½ cup celery, small dice
  • 4 cloves garlic, minced
  • 5 cups chicken broth
  • 1 cup buffalo sauce
  • 2 tablespoons chicken wing seasoning
  • 1 cup small pasta (ditalini, macaroni, or small shells)
  • 1 pound cooked buffalo chicken meatballs (about 20 small meatballs)
  • 2 cups fresh spinach leaves
  • 4 ounces cream cheese, cubed

Instructions

  1. Sauté aromatics in olive oil until softened. Add garlic and cook briefly.
  2. Add chicken broth, buffalo sauce, and chicken wing seasoning; bring to a boil.
  3. Stir in pasta and cooked meatballs; simmer for 10 minutes until pasta is tender and meatballs heated.
  4. Fold in spinach and cream cheese; cook until the cheese melts and spinach wilts. Serve warm with optional toppings.

Notes

  • Substitute shredded cooked chicken or rotisserie chicken if you prefer not to use meatballs.
  • Make the soup milder by using mild buffalo sauce or swapping seasoning for ranch.
  • Leftovers keep well refrigerated up to 5 days; add extra broth when reheating if needed.

Nutrition (approximate per serving)

Calories: 649 kcal; Protein: 35 g; Carbohydrates: 46 g; Fat: 35 g; Sodium and micronutrients will vary depending on ingredients used.