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Spicy Buffalo Chicken Soup


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Rate this recipe 4.8/5 (4 Votes)
Spicy Buffalo Chicken Soup 1 Picture


  • 4 boneless skinless chicken breasts
  • 1 sweet onion, diced
  • 2 stalks celery, diced
  • 2 garlic cloves, minced
  • 48 ounces low-sodium chicken broth
  • 2/3-1 cup buffalo wing sauce (depending on how spicy your wing sauce is and how spicy you like it)
  • 1/2 cup heavy cream
  • 2 Tablespoons cornstarch
  • 1/2 cup freshly grated cheddar cheese
  • Green Onions
  • 1 avocado, sliced


Adapted from


Step 1

1. Place chicken, celery, onion, garlic, broth, and wing sauce in the crockpot. Cook on low for 6-8 hours. Remove chicken from crockpot and use two forks to shred it.
2. Create a slurry by whisking the cornstarch into the heavy cream. Add the mixture into the crockpot, turn it up to high, and cook for 20-30 minutes or until soup is thickened slightly.
3. Dish soup into bowls, top with slices of avocado, green onions, and cheddar cheese. Serve hot.

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