Buffalo Chicken Soup


This recipe is dedicated to my sister, Jordyn.  This crazy girl has quite the obsession with buffalo chicken, even having a wrap named after her at a local diner.  While I may not be as buffalo chicken crazed as her, I do love me some blue cheese smothered, deep friend, spicy chicken wings! Unfortunately, my abs aren’t as big of a fan.  Looking for a recipe that had all the bold flavors and comfort of buffalo chicken but was a bit more nutritious, I created the perfect balance in a bowl!

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  • 1tbsp olive oil
  • 1 medium onion, chopped
  • 4 stalks of celery, chopped
  • 4 carrots, peeled and chopped
  • 1 packet of ranch dressing mix
  • 4 cups of chicken stock
  • 2 tbsp. honey
  • 3/4 cup of buffalo sauce
  • 2 cups of shredded chicken
  • 1/3 cup of shredded cheddar cheese
  • To garnish: Blue cheese, cilantro, and/or scallions
  • Servings: 4
  • Difficulty: easy


  • Heat olive oil over medium high heat in a large pot
  • Add the onions, carrots, and celery and cook until tender, about 5 minutes
  • Add the ranch dressing and sauté for 1 minute
  • Add the chicken stock, honey, and buffalo sauce
  • Bring to a boil and reduce to a low simmer
  • Add the chicken and let simmer for 30-40 minutes until broth cooks down and soup comes heartier
  • Stir in the cheddar cheese and let simmer another 5 minutes
  • Serve with blue cheese, scallions, and cilantro


  • Calories:  334
  • Carbohydrates:  33 grams
  • Fat:  15 grams
  • Protein:  19 grams

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