All recipes, Main meals, Soup

Buffalo chicken soup

August 27, 2018

Let’s talk about soup for a minute… I lOVE soup, I will eat it all year long but let’s face it, there is nothing quite like a warm bowl of soup on a chilly fall/winter day and dare I say this delicious buffalo chicken soup has we wanting the cool fall days to hurry up and get here! This recipe might just be my new favorite and I’m excited about all the portions I stocked up in the freezer. It is easy to make and to my fellow buffalo chicken lovers this one sure does have a kick to it, but if you like less spicy just use less franks. I used my zero point ranch dressing recipe to keep the points low, makes 12 servings at just 1 smart point each on WW freestyle.

Buffalo chicken soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
1SP blue & purple, 2SP green /2PP per serving
  • 1 cup diced celery
  • 1 cup diced carrots
  • ½ cup diced onion
  • 2 garlic cloves, diced
  • 7 cups chicken broth
  • ⅓ cup Franks hot sauce *if you want spicier you can add more to taste later on
  • 2 Tbsp tomato paste
  • Dash of salt & pepper
  • 4 cups (16oz) cooked shredded chicken
  • ½ cup of ranch dressing *I used my zero point dressing
  • 2 oz light cream cheese
  • ½ cup reduced fat shredded mozzarella
  • Green onion to garnish *optional
  1. Turn crockpot to high and add your chicken broth, veggies, garlic, tomato paste, hot sauce and salt & pepper, stir well and cook on high for 3 hours.
  2. Add in your ranch, cheese and chicken and stir well. Let cook 1 more hour and stir to melt cream cheese into soup.
  3. Serve warm, makes 12- 1 cup servings. Store in fridge or freeze.
  4. *Note- you can make this soup on the stovetop as well, over medium heat, the cooking time will be a lot less, likely approx 1 hour for the carrots/celery then 30 minutes once you add the chicken/cheese.
Freestyle SP- (blue & purple) 1 using WW recipe builder
Smart Points- (green) 2 using SP calculator
Points Plus- 2 using PP calculator
Nutritional info (incl all ingredients) Calories.. 103...Fat 2.6g...Sat fat 0.6g...Carbs 4g...Fiber 0.7g...Sugar 1.9g...Protein 15.2g using My Fitness Pal



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  • Avatar
    Reply Donna September 3, 2018 at 3:34 pm

    When do you add the hot sauce?

    • Drizzle
      Reply Drizzle September 5, 2018 at 3:14 pm

      Sorry step 1, I just updated

  • Avatar
    Reply Donna September 3, 2018 at 9:18 pm

    This soup is absolutely delicious! I added a can of puréed cannellini beans to thicken it a bit and kept the freestyle points the same! Thank you Kate for a great recipe!

    • Drizzle
      Reply Drizzle September 5, 2018 at 3:15 pm

      You are very welcome, so glad you enjoyed it and thanks for the tip with the beans 🙂

  • Avatar
    Reply Karen Williams September 4, 2018 at 7:54 am

    I made this yesterday. I’m usually not a big soup fan, but, I really loved this one! I used the zero point ranch dressing, cooked it in my slow cooker, and followed the recipe directions exactly. It turned out perfectly with a nice little “kick” to it. It was a huge hit with our sons and their wives – there was none left over! I will definitely make this again!!

    • Drizzle
      Reply Drizzle September 5, 2018 at 3:17 pm

      Hi Karen, I am so happy to hear you all enjoyed it, it is a keeper in this house too!

  • Avatar
    Reply Blair September 8, 2018 at 6:17 pm

    Would it be possible to cook the chicken in with the broth in the slow cooker?

    • Drizzle
      Reply Drizzle September 9, 2018 at 12:54 pm

      Hi Blair, I prefer to add the chicken cooked but you could probably cook it in with the broth and veggies

  • Avatar
    Reply Bev September 11, 2018 at 6:51 pm

    I am not a fan of ranch. Any suggestions for a substitute? Or do you think it would be ok to just omit the ranch?

    • Drizzle
      Reply Drizzle September 12, 2018 at 12:52 pm

      You could leave it out or use plain greek yogurt or blue cheese dressing

  • Avatar
    Reply Crystal September 17, 2018 at 12:16 pm

    Made this last night and had it for lunch at work today… yet another recipe from you that is delicious! Definitely a keep, and definitely one I’d make again.

    • Drizzle
      Reply Drizzle September 18, 2018 at 1:02 pm

      Hi Crystal, so glad you enjoyed the soup, I just took some out of my freezer to enjoy later 🙂

  • Avatar
    Reply Sherry Patterson September 17, 2018 at 3:31 pm

    Made this on the weekend….so good!! It will be going into the rotation for sure! Nice little bit of heat without being overbearing. Perfect buffalo chicken taste! Reheats great too!

    • Drizzle
      Reply Drizzle September 18, 2018 at 1:04 pm

      Yay, so glad you enjoyed it Sherry, it’s easily becoming one of my favorite soups 🙂

  • Avatar
    Reply Victoria October 1, 2018 at 9:21 pm

    Approximately how much is a serving??

    • Drizzle
      Reply Drizzle October 3, 2018 at 11:36 am

      As mentioned in recipe a serving is 1 cup

  • Avatar
    Reply Leigh October 5, 2018 at 1:00 pm

    Could you use hidden valley ranch dressing packet? Not sure how many points those are though.

    • Drizzle
      Reply Drizzle October 5, 2018 at 2:09 pm

      Hi Leigh, yeah I think that would work, I’m not too sure on the points either but I don’t imagine many

  • Avatar
    Reply Emily October 9, 2018 at 2:26 pm

    Hi there!

    Just wondering what kind/brand of chicken broth you used!? 🙂

    • Drizzle
      Reply Drizzle October 10, 2018 at 2:24 pm

      Hi, I usually but either Campbells or no name, depending if one is on sale 😉

  • Avatar
    Reply Krista October 10, 2018 at 6:10 am

    Hi love the soup! I added a can of corn and was a yummy addition. I divided mine into 6 servings but I’m wondering about the points… says here 2 sp per cup but when I calculated 1/12 of a cup of cheese (that should work out to the servings in my six bowls) and the light cream cheese divided by 6 I just got 2 points for 2 cups…. am I missing something?
    Thanks so much!

    • Drizzle
      Reply Drizzle October 10, 2018 at 2:28 pm

      Hi Krista, here is a break down of my points (from my App) 1SP point for the 6 cups broth, 5SP for the light cream cheese, 1SP for the tomato paste, 2SP for the cheese (I used trader joes reduced fat) my app has 1 serving at 1SP which is what I have listed in the recipe (for freestyle that is) so 2 cups would be 2SP .. you might have looked at the old SP value which I still list after the freestyle value

  • Avatar
    Reply shea kopen January 16, 2019 at 4:49 pm

    If I wanted to make this in an instant pot, how long would I put it in for?

    • Drizzle
      Reply Drizzle January 19, 2019 at 6:50 pm

      Hi, sorry I don’t have an instant pot so I am not too sure, I only know how I made it, maybe google some soup recipes in instant pots to get an idea

  • Avatar
    Reply Amy February 2, 2019 at 8:37 am

    Instead of ranch dressing, could I use a ranch seasoning packet? I haven’t been a fan of fat free and light ranch dressings…they taste too bitter to me. But I was curious if just a seasoning packet wouldn’t provide enough “thickness” to the soup….

    • Drizzle
      Reply Drizzle February 5, 2019 at 3:40 pm

      Hi Amy, yeah it is hard to say, I think it will still be ok, I’d say give it a go 🙂 feel free to share if you do

  • Avatar
    Reply Meagan July 20, 2020 at 11:49 am

    I made this soup on my instant pot yesterday and I am blown away with how good it is! Added all ingredients except cream cheese and shredded cheese and set to manual pressure for 20 minutes with a quick release. Added cream cheese and cheese after and it was perfect! Just thought I would comment for all of the IP lovers out there 🙂 thanks for the awesome recipe!

    • Drizzle
      Reply Drizzle July 20, 2020 at 12:41 pm

      Hi Meagan, yay so glad you enjoyed it and thanks for sharing the IP method, I don’t own one so that is perfect for those that do, I appreciate it 🙂

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