If you ‘re a buffalo chicken fan whether it be the classic dip or a sandwich, this Buffalo Chicken Lasagna Soup is the best of both worlds! It’s creamy, has the perfect spice, and is packed with tender lasagna noodles, ground chicken, and vegetables simmered in a rich buffalo-style broth. As a professionally trained chef, I love giving comfort food a bold twist, and this one delivers big flavor while still being easy!
TL;DR (Quick Recipe Overview)
Recipe: Buffalo Chicken Lasgna Soup
Ready In: 45 minutes
Difficulty: easy
Serves: 6-8 servings
Staple Ingredients: franks red hot, ground chicken, celery, onion, carrot, chicken stock, cream, cream cheese, mozzarella, lasagna noodles
What Makes It Special: now combine your two favorites, buffalo chicken dip and cheesy layered lasagna with this soup! The lasagna noodles in the creamy, cheesy broth are comforting and delicious. Using Franks Red Hot sauce adds the perfect amount of spoice and buffalo flavor and melting in cream cheese and mozzarella makes it extra rich and creamy. Serve with tortilla chips or warm bread!
Summarize & Save This Content On:
We go through a lot of Frank’s red hot here, anything buffalo chicken, you name it and were fans! Classic buffalo chicken dip, buffalo chicken sandwiches, pizza, wraps, even wontons. I was contemplating between a buffalo chicken tater tot casserole and a buffalo chicken lasagna soup.
The soup came first, but that’s not to say the buffalo chicken tater tot casserole isn’t coming soon! If you’re also a big buffalo chicken fan, try my Easy Buffalo Pretzels, Baked Buffalo Chicken Wontons, or these easy Baked Buffalo Chicken Thighs!
I used my Kickin Chicken blend in this to easily add flavor and a little extra heat, grab a bottle of your own here or browse the other blends!
More Comfort Soups
Key Ingredients
- Olive Oil: Used to sauté the vegetables and build the base flavor. Avocado oil or butter both work well here.
- Carrots: Add subtle sweetness and texture to balance the buffalo heat. You can substitute finely diced bell pepper if preferred.
- Celery: Brings savory depth and classic soup flavor. If you’re not a celery fan, simply omit or replace with extra onion.
- Yellow Onion: Forms the aromatic foundation of the broth. White onion or sweet onion can be used instead.
- Ground Chicken: Lean protein that absorbs the buffalo flavor beautifully. Ground turkey works perfectly, or use shredded rotisserie chicken stirred in after simmering.
- Kickin’ Chicken Blend: Adds layered garlic, herb, and peppery depth without overpowering the buffalo sauce. If you don’t have it, use garlic powder, onion powder, dried parsley, black pepper, and a small pinch of smoked paprika.
- Chicken Stock: The backbone of the soup. Chicken bone broth adds extra richness, or use vegetable broth if needed.
- Buffalo Sauce: Provides that signature tangy heat. Any buffalo-style sauce works. For milder heat, reduce the amount or use a mix of hot sauce and melted butter.
- Lasagna Noodles: Broken into pieces for that classic lasagna texture. You can substitute any short pasta like mafalda, rotini, or bowties.
- Milk: Lightens the broth while keeping it creamy. Whole milk is ideal, but 2% works. Unsweetened plain almond milk can work in a pinch but will be thinner.
- Half and Half: Adds richness and body. You can substitute heavy cream for a richer soup or additional milk for a lighter version.
- Mozzarella Cheese: Melts smoothly for that classic lasagna flavor. Provolone or Monterey Jack are great alternatives.
- Cream Cheese: Creates silky texture and balances the heat. Full-fat melts best, but reduced-fat works. You can substitute mascarpone for an even creamier finish.
- Green Onion: Fresh garnish that brightens the bowl. Chopped parsley or chives are great swaps.
How to Make The Lasagna Soup
Let’s talk a little about how to make the buffalo lasagna soup (The printable instructions are in the recipe card below.)
Quick overview:
- Saute onions, carrots, and celery. Add in ground chicken and seasoning.
- Mix in broth, hot sauce, and lasagna noodles. Cook until tender.
- Add in cream cheese, cheese, and cream. Stir until cheese is melted and enjoy.
- In a large stock pot or Dutch oven heat olive oil over medium-high heat. Add in the onino, carrots, and celery. Sauté for 3-4 minutes or until the veggies begin ti soften. Add in the ground chicken and seasoning, saute until the chicken is cooked through.
- Add in the chicken stock, buffalo sauce, and the broken lasagna noodles. Stir to combine. Cover and bring to a boil. Allow the soup to simmer for 10-11 minutes or until the lasagna noodles are tender.
- Reduce heat to medium, add in the milk, half and half, shredded mozzarella, and cream cheese. Stir occasionally until the cheese has melted and the soup is rich and creamy. Adjust buffalo flavor as needed, if desired, add in additional hot sauce. Serve topped with sliced green onions and extra cheese!
Rachel’s Chef Tips
- Thin with broth if needed: This soup thickens as it cools because of the pasta. When reheating, add a splash of warm chicken broth to loosen it back up.
- Let it chill slightly before judging the texture: Right off the stove it can seem thinner than expected. Give it a few minutes to rest and it will naturally thicken.
- Cook the noodles just tender: They’ll keep softening in the hot broth while we add the cheese and milk.
- Balance heat the chef way: Too spicy? Add an extra splash of cream or a small handful of mozzarella. Not spicy enough? A quick drizzle of hot sauce before serving gives it a kick.
- Want it extra cozy? Stir in a spoonful of cream cheese or dollop of sour cream before serving for a silkier finish.
Cheesy Buffalo Chicken Lasagna Soup
Equipment
Ingredients
- 2 tbsp Olive oil
- 2 whole Carrots, peeled and diced
- 2-3 stalks Celery, diced
- 1 medium Yellow onion, finely diced
- 1 lb. Ground chicken
- 1 tbsp Kickin' Chicken Blend
- 32 ounces Chicken stock
- 1/2 cup Frank's Red Hot sauce, or alternative buffalo sauce
- 8 Lasagna noodles, uncooked, broken into small pieces
- 1 cup Whole or 2% milk
- 1 cup Half and half
- 4 ounces Mozzarella cheese, shredded
- 4 ounces Cream cheese, softened
- Green onion, for garnish
Instructions
- In a large stock pot or Dutch oven heat olive oil over medium-high heat. Add in the onino, carrots, and celery. Sauté for 3-4 minutes or until the veggies begin ti soften. Add in the ground chicken and seasoning, saute until the chicken is cooked through.2 tbsp Olive oil, 2 whole Carrots, 2-3 stalks Celery, 1 medium Yellow onion, 1 lb. Ground chicken, 1 tbsp Kickin' Chicken Blend
- Add in the chicken stock, buffalo sauce, and the broken lasagna noodles. Stir to combine. Cover and bring to a boil. Allow the soup to simmer for 10-11 minutes or until the lasagna noodles are tender.32 ounces Chicken stock, 1/2 cup Frank's Red Hot sauce, 8 Lasagna noodles, uncooked
- Reduce heat to medium, add in the milk, half and half, shredded mozzarella, and cream cheese. Stir occasionally until the cheese has melted and the soup is rich and creamy. Adjust buffalo flavor as needed, if desired, add in additional hot sauce. Serve topped with sliced green onions and extra cheese!1 cup Whole or 2% milk, 1 cup Half and half, 4 ounces Mozzarella cheese, 4 ounces Cream cheese, Green onion
Notes
- Break the noodles before adding:
Break the lasagna noodles into smaller pieces so you get those ruffled edges in every bite without oversized sheets. - Don’t overcook the pasta:
Lasagna noodles will continue to soften as they sit in the broth. Cook just until tender to avoid mushy leftovers. If the soup thickens up too much in the fridge, thin with some additional broth or milk, the noodles will soak up some liquid. - Control the heat:
Start with less hot sauce and add more at the end as desired. - Use room temperature cream cheese:
This helps it melt smoothly into the broth without clumping. - Seasoning tip:
I use my Kickin’ Chicken Blend in this soup because it adds depth without overpowering the buffalo flavor. If you don’t have it, use a mix of garlic powder, onion powder, dried parsley, black pepper, and a small pinch of smoked paprika.
Nutrition
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Perfect Pairing: Kickin’ Chicken Blend
This blend brings bold, savory flavor to any chicken dish. It’s a mix of herbs, garlic, and a touch of heat that gives perfectly seasoned, golden brown results every time. Try it on baked, grilled, or air fried chicken. It also adds great flavor to veggies and potatoes.
Frequently Asked Questions
Yes. Shredded rotisserie chicken works well in this soup. Skip the browning step and stir the cooked chicken into the broth before adding the noodles so it can heat through.
Absolutely. Reduce the buffalo sauce and add a little extra milk or cream to mellow the heat.
You can. Any short pasta like rotini, bowties, or mafalda works well. Just cook until al dente and avoid overcooking since the pasta will continue to soften in the broth.
The noodles absorb broth as the soup sits. When reheating, simply add a splash of warm chicken broth to thin it back to your desired consistency.
For best texture, freeze it without the noodles and dairy. Add freshly cooked pasta and stir in the milk and cheese when reheating.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
