Buffalo Chicken Soup – 4sp

My Hubbie LOVES chicken wings so when we went to Mexico last year and one of the bars pretty much had them on tap, he was in his element. One of his favourite sauces to have them lathered in was the lovely, spicy Buffalo sauce and so as soon as we got home I tracked down a bottle of the lovely stuff. It was much easier to find than I was anticipating as I found most big supermarkets sell it (I’ve seen it in Tesco and Sainsbury’s).

Having commandeered a bottle, I started to think up interesting ways to use it (given Chicken Wings aren’t the healthiest thing to be having all the time) and I came up with the idea for this lovely soup. It really is the perfect winter warmer. Both tangy and packed with flavour, this soup is a great way to use up left over roast chicken. If you want to use chicken breasts instead you can do. Just bake them in the oven, shred and add at the end.

Buffalo Chicken Soup

Serves 4 = 4sp per person (Flex)


1 x large onion, peeled and roughly chopped

3 or 4 sticks of celery, roughly chopped

3 carrots, peeled and roughly chopped

3 garlic cloves, peeled and roughly chopped

½ tsp chilli powder

1 tsp each of cumin and paprika

400g tin of chopped tomatoes

1 chicken stock cube made up with 750ml boiling water

3 tbsp Franks Red Hot Wings Buffalo Sauce

Handful of fresh coriander, roughly chopped

275g roast chicken, shredded, white meat

40g blue stilton, crumbled (reserve a little for the top)

2 tbsp lightest soured cream


Take a large sauce pan, spray with 1kal and add the onion, celery, carrot and garlic. Season with salt and pepper and fry for 5-6 minutes until the onions have started to soften. Add a little water if the pan gets too dry.

Next add the chilli powder, cumin and paprika and fry for another minute then add the tomatoes, chicken stock and hot sauce. Leave to simmer for 20-25 minutes until the carrots and celery are soft.

Remove from the heat, add the fresh coriander and blitz with a handheld blender or food processor. Then add the shredded chicken and blue cheese and bring back to a simmer on the heat so that the chicken is warmed through and the cheese melts into the soup. Season with salt and pepper to taste.

Remove from the heat and pop into four bowls. Stir ½ tbsp. soured cream into each bowl and top with a little sprinkle of crumbled blue cheese.


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24 thoughts on “Buffalo Chicken Soup – 4sp

  1. Gemma Hobbs says:

    This recipe sounds great! I’m not a huge fan of blue cheese so I think I’d leave it out. How many smart points would each serving be without the cheese??

    • lakettle says:

      Hi Gemma, it would be 3sp per portion without, you could even add 30g of light cream cheese for the same effect and it would still be 3sp ?

  2. Kat says:

    Hi Laura, We’re not the greatest fans of blue cheese (despite trying endlessly to like it!) so can I ask if you recommend any substitute for it instead?
    If you think it adds an element to the soup that can’t be missed or matched with something else then I will use it, just thought it was worth asking 🙂


    • lakettle says:

      Hi Kat, you could use some cream cheese instead for the creaminess but I would advise trying a little bowl with it in as you can’t really taste it, it just takes the vinegar edge off the sauce ?

  3. Michelle says:

    Hi Laura

    How many points in the buffalo sauce? I am thinking if i swap the soft cheese for quark and omit the sour cream i can pretty much get this ti be no count? Except for the sauce perhaps

    • lakettle says:

      Hi Michelle, its only 1sp for 3 tbsp so I wouldn’t think it would harm too much. Swapping the blue cheese for quark would still give you the nice creamy texture too x

  4. Emma says:

    Hi Laura!
    I’m such a fan of your recipe ideas and keen to make this soup this weekend. I was just wondering if you’ve frozen it once made, or if it should be eaten fresh?
    Thanks, Emma x

  5. Vikki says:

    This recipe is lush!
    I’m not the biggest soup fan but as a breastfeeding mumma I need healthy food that fills me up and sustains a hungry bubba too! This is the nicest soup I have ever eaten! Simple to make, low in points (I split it into 2 portions not 4 but I have a lot of points because of breast feeding) anc so filling. This is already a firm favourite and I will be making this again!

  6. Graham (Wellsy29a) says:

    Made this yesterday replacing the cheese and sour cream with 0% fat yoghurt. Wife had a bowl yesterday and loved it, I’ve just eaten a bowl and it has stunning flavours and a lovely kick. Two bowls left for us to fight over tomorrow 🙂 Now off to research which of your fab recipes I can do next 🙂

  7. Caroline says:

    Had a major cookathon of Laura recipes yesterday and this soup was sublime. Lots of interest in each spoonful, a nice chilli kick thanks to the buffalo sauce (Tesco’s did have it as you said) and filling.

  8. Jo says:

    Just made this soup and it was fabulous.
    This is my first recipe from here and I am absolutely delighted, here’s to making many more ?
    Thank you for all the hard work you put in with creating all the recipes

  9. Emma says:

    This is just so delicious. I love Frank’s hot sauce, and am a sucker for buffalo wings, and this is just SO tasty. I had St Agur Creme (a spreadable/dippy cheese in a pot) on a slice of toast with it, for extra blue cheesey goodness and it was SO nice!

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