This Dairy-Free Buffalo Chicken Soup has all the flavors people love about Buffalo chicken, made into a cozy, comforting soup. If you’re craving something warm but with a little kick, this recipe is for you! It’s perfect for easy weeknight dinners, chilly evenings, or game days! I’ve included instructions for stovetop, Instant Pot, and slow cooker. For another favorite, don’t miss my Dairy-Free Zuppa Toscana.

Buffalo Chicken Soup in a white soup bowl.

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How to make Buffalo Chicken Soup

Add the vegetables and chicken to the Instant Pot. Next, add all of the seasonings, chicken broth, and hot sauce.

Ingredients for buffalo chicken soup in an Instant Pot.

Seal the lid and cook on manual pressure cook for 10 minutes.

Do a natural release for 10 minutes, then carefully release any remaining pressure.

Removing chicken from the Instant Pot and then shredding it.

Remove the chicken from the pot and set the Instant Pot to keep warm.

Add the beans and coconut milk and stir.

Shred the chicken and return it to the pot. Stir and let the soup warm together for 10 minutes before serving.

Stirring dairy-free buffalo chicken soup.

Suggested Toppings

Green onions
Dairy-free sour cream (Forager Project is a really good brand)
Avocado
Tortilla chips

This soup has a mild to medium spice level. For a milder soup, reduce the hot sauce. For more heat, serve additional hot sauce on the side.

Store and freeze

Store leftovers in a covered dish in the refrigerator for up to 5 days.

To freeze: Let the soup cool completely before freezing. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator.

A white soup bowl filled with dairy-free Buffalo Chicken.

This recipe is included in my Game Day Snacks roundup. Check it out for more gluten-free, dairy-free yumminess.

More dairy-free soups you’ll love

Dairy-Free Buffalo Chicken Soup

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Author: Robin Brookshire
Yield: 8 servings 1x
Category: Main Course
Diet: Gluten Free

Print Recipe

Description

This Buffalo Chicken Soup is full of flavor and is a crowd pleaser!

Ingredients

Scale

1 lb carrots, diced small
1 lb celery, diced small
1 large yellow bell pepper, diced small
4 oz. can green chiles
2 lbs chicken breast
1 (32 oz) container chicken broth, gluten-free
½ cup Frank’s Hot Sauce
¼ cup nutritional yeast
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
½ teaspoon black pepper
2 (15 oz) cans Great Northern beans, drained
1 (15 oz) full-fat coconut milk, whisked

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Instructions

Stovetop Instructions

Add all of the ingredients except the white beans and coconut milk to a large soup pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, until the chicken is cooked through.
Remove the chicken from the pot.
Add the beans and coconut milk to the soup and stir to combine.
Shred the chicken, then return it to the pot. Stir and simmer uncovered for 10 more minutes, until warmed through, and then serve.

Instant Pot Instructions

Add the vegetables and chicken to the Instant Pot. Next, add all of the seasonings, chicken broth, and hot sauce.
Seal the lid and cook on manual pressure cook for 10 minutes.
Do a natural release for 10 minutes, then carefully release any remaining pressure.
Remove the chicken from the pot and set the Instant Pot to keep warm.
Add the beans and coconut milk and stir.
Shred the chicken and return it to the pot. Stir and let the soup warm together for 10 minutes before serving.

Slow Cooker Instructions

In a 6-quart slow cooker, add all the ingredients except the beans and coconut milk.
Cover and cook on High for 3 to 4 hours or on Low for 6-8 hours.
Remove the chicken and stir in the white beans and coconut milk.
Shred the chicken and return it to the slow cooker. Stir and let the soup cook for 10 minutes before serving.

Notes

Suggested Toppings: Green onions, dairy-free sour cream (Forager Project is a really good brand), avocado, and tortilla chips.