Hot Wing Soup Recipe

Picture this: It’s a chilly evening, and you’re craving something spicy, comforting, and downright satisfying. What could possibly be better than the familiar comfort of a hot wing-except if you were to transform that experience into a steaming, hearty bowl of soup? Introducing Hot Wing Soup-the perfect fusion of zesty heat and rich, creamy goodness.

Hot wings have earned a loyal following for their crispy skin, bold flavors, and fiery kick. But when the wind is howling outside, and you’re wrapped in a blanket, something warm and cozy just seems right. Enter Hot Wing Soup-a hearty twist on the classic. Whether you’re hosting a game day party, needing a pick-me-up on a chilly day, or simply looking for something new to spice up your dinner routine, this recipe will deliver that satisfying heat with every bite.

In this guide, I’m breaking down everything you need to know to recreate this flavorful soup, from ingredients to expert tips. By the end, you’ll be ready to dive into a bowl of something truly unforgettable.

This isn’t just a soup; it’s an experience. The combination of juicy chicken, zesty hot wing sauce, creamy base, and the crunch of fresh vegetables offers all the flavors of your favorite hot wings-but with a twist. Rich and hearty, it brings the indulgence of comfort food with a fiery kick that fans of spice will love. Ready to make this magic in your own kitchen? Here’s how you do it:

Ingredients Needed

To make this delicious hot wing soup, you’ll need the following ingredients. This recipe is flexible, so feel free to adjust quantities based on your preference. Below is the basic foundation for your soup, though you can always add your flair to it.

Chicken Breast or Thighs (boneless, skinless) – 2-3 pieces, cooked and shredded
- Chicken provides the base protein and ensures your soup is hearty enough to be a meal on its own.
Hot Wing Sauce – ½ cup
- A mix of Frank’s RedHot or your favorite hot wing sauce adds the signature flavor and heat to this dish.
Cream Cheese – 8 oz, softened
- The cream cheese is what makes the soup velvety and adds a richness that balances the heat from the hot sauce.
Chicken Broth – 4 cups
- Chicken broth is essential for the soup base. You can use homemade or store-bought-either will work perfectly!
Milk or Heavy Cream – 1 cup (for extra creaminess)
- This creates a smooth texture, giving you that creamy soup consistency. If you want it lighter, go with milk; for more richness, opt for heavy cream.
Celery – 2 stalks, diced
- Celery adds a nice crunch and a mild, refreshing contrast to the heat of the hot wing sauce.
Carrots – 2, peeled and diced
- Carrots bring both texture and sweetness that balance the tangy and spicy elements.
Onion – 1 medium, diced
- The onion will add savory depth and sweetness to the soup.
Garlic – 3 cloves, minced
- Fresh garlic gives the soup an aromatic, punchy flavor that complements the spicy broth.
Cheddar Cheese – 1 cup, shredded
- Melty cheese will add gooey goodness and more comfort factor to your soup.
Blue Cheese Crumbles – ¼ cup (optional, but recommended!)
- For that classic wing taste, blue cheese adds a tangy, creamy kick that contrasts the heat beautifully.
Salt & Pepper – to taste
- Adjust these seasonings based on your taste preferences.

Cooking Instructions

Now, let’s get cooking! This soup is not only rich in flavor, but it’s also incredibly simple to make. Follow these steps to create your spicy masterpiece:

Prepare Your Chicken
- If you haven’t already, cook your chicken. You can poach it in water or broth, or even bake it for added flavor. Once cooked, shred it using two forks and set it aside.
Sauté Vegetables
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add your diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften and the onions are translucent.
Add Garlic And Cook Until Fragrant
- Toss in the minced garlic and cook for an additional 1-2 minutes. You’ll smell the rich aroma of garlic-be careful not to let it burn!
Add Liquids
- Pour in the chicken broth, hot wing sauce, and milk (or heavy cream). Stir well to combine. Bring the mixture to a simmer over medium heat.
Cream Cheese Magic
- Slowly whisk in the softened cream cheese. You’ll want to stir constantly until the cream cheese fully dissolves and blends into the broth, creating a creamy base for your soup.
Add Chicken
- Add your shredded chicken to the pot and let it heat through, simmering for about 5 minutes.
Season To Taste
- Add salt and pepper to taste, adjusting the seasoning as needed.
Cheese And Blue Cheese
- Stir in the shredded cheddar cheese until it melts smoothly into the soup. If you’re using blue cheese crumbles, sprinkle them on top for added flavor and texture.
Final Touches
- Taste the soup, and feel free to add extra hot sauce for more heat or more cream cheese for extra creaminess. Let the soup simmer for another 5-10 minutes to meld the flavors together.
Serve And Garnish
- Ladle the soup into bowls, and if you like, top with a dollop of sour cream or extra crumbled blue cheese. Garnish with chopped green onions for a fresh, sharp contrast.

Ingredient Insights

Let’s take a deeper look at some of the key ingredients in this recipe and why they matter:

Hot Wing Sauce – The choice of hot wing sauce is crucial. While Frank’s RedHot is the traditional go-to, experiment with other sauces for varying levels of heat and flavor. For instance, a buffalo sauce will add tang, while a habanero sauce will crank up the heat.
Cream Cheese – The magic behind cream cheese is its ability to mellow out the spice. It gives the soup a creamy, luscious texture that’s rich without being overwhelming.
Chicken Broth vs. Stock – While both chicken broth and stock can be used in this recipe, stock will create a thicker, richer base due to its higher collagen content. Opt for broth for a lighter consistency, or stock for an ultra-silky finish.
Cheddar and Blue Cheese – While cheddar gives the soup a comforting, familiar flavor, blue cheese adds an unexpected sharpness. You’ll appreciate the contrast of flavors in every bite, especially if you love hot wings with blue cheese dressing.

Expert Tips

Control the Heat – If you’re worried about the soup being too spicy, start with less hot sauce. You can always add more as you go!
Make it Ahead – This soup only gets better as it sits! Make a big batch and refrigerate for a few hours (or even overnight). The flavors will meld, and you’ll have an even more flavorful dish to enjoy the next day.
Garnish Like a Pro – Top with chopped green onions, extra cheese, or even a handful of crispy fried onions to add extra texture and flavor.
Add Some Crunch – If you’re missing the crispy skin of hot wings, serve the soup with a side of crispy tortilla chips or a fresh baguette for dipping.

Recipe Variations

Vegetarian Version: You can substitute the chicken with plant-based protein like tempeh or tofu. For the broth, use vegetable stock instead of chicken broth.
Spicy Vegan: Swap the cream cheese with cashew cream or coconut milk to keep it dairy-free, and add your favorite spicy vegan hot sauce to amp up the heat.
Buffalo Chicken Mac Soup: Add some cooked elbow macaroni to the soup for a filling, hearty addition that gives it a cheesy, creamy macaroni-and-cheese feel with a spicy twist.
Slow Cooker Version: If you prefer a set-it-and-forget-it method, throw all the ingredients into your slow cooker. Cook on low for 4 hours, stirring occasionally.

Final Words

Hot Wing Soup is a crowd-pleaser, a cozy winter dish, and a game-day showstopper all rolled into one. With its balance of heat, creaminess, and bold flavors, it’s sure to become a new favorite in your recipe collection. So grab your ingredients, get your spice on, and enjoy this delicious twist on a beloved classic.

Hot Wing Soup Recipe