Go Back

Buffalo Chicken Soup

Course Soup
Author Joyful Homemaking


  • 1/4 cup butter
  • 3 diced celery sticks
  • 1 large carrot diced optional
  • 1 Tablespoon dried minced onion original recipe uses fresh
  • 1/4 cup flour
  • 3/4 cup milk it worked great with 1%, original recipe uses half-and-half
  • 3 cups chicken broth
  • 2 cups chicken cooked and cut up (I used two 13 ounce cans of chicken, drained)
  • 1/4 cup buffalo sauce
  • 3/4 cup cheddar cheese original recipe used twice as much, but for me, this was plenty
  • 1/4 cup instant brown rice optional
  • salt and pepper


  • Dice celery, carrot and if using fresh, the onion. Melt butter in frying pan over medium heat and saute the vegetables for about 5 minutes.
  • Then add the flour and stir and cook for two more minutes
  • Add the milk and broth, slowly while stirring.
  • Simmer for a couple of minutes, then add the chicken, dried onion, instant rice and buffalo sauce.
  • Simmer for 5 minutes more, then add the cheese.
  • Stir it in and simmer about 5 more minutes. Taste and add salt and pepper as needed.
  • If you like, top with sour cream, and serve with celery sticks.