Buffalo Chicken Chowder

4 to 5 servings
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This spicy buffalo chicken soup is perfect for weeknight dinners and game day eating. A sprinkle of blue cheese — our Flavor Ups™ or Buttermilk Blue® — adds tangy, earthy flavor to this easy 10-ingredient recipe.

Recipe by: Elizabeth Van Lierde, College Housewife


  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 3 garlic cloves, minced
  • 1 rotisserie chicken, deboned & shredded (equal to 3 cups cooked chicken, shredded)
  • 1 cup of your favorite buffalo sauce
  • 1 quart (4 cups) chicken broth
  • 1 cup heavy cream
  • Salt and fresh black pepper, to taste
  • For Serving:
  • Roth Flavor Ups™ blue cheese crumble cups or Roth Buttermilk Blue®, crumbled
  • Bacon crumbles
  • Fresh parsley, chopped
  • Green onions, sliced
  • Additional buffalo sauce


  1. In a large Dutch oven, heat olive oil over medium heat. Add diced onion, carrots and celery. Cook for 2 to 3 minutes, or until onions are translucent. Add garlic and cook for another minute until fragrant. Season with 1 teaspoon each salt and black pepper.
  2. In a medium bowl, mix shredded chicken with buffalo sauce, and set aside. 
  3. Add chicken broth to Dutch oven, and bring mixture to a slow simmer. Add buffalo chicken and heavy cream, and stir to combine. Bring mixture back to a low simmer and season with salt and pepper, to taste.
  4. Cook for an additional 5 to 10 minutes. Serve with blue cheese, bacon, parsley, green onions and more buffalo sauce, if desired.