Introducing our North Country Cabin Buffalo Chicken Soup, inspired by chilly evenings in a quiet mountain cabin and the unmistakable comfort of buffalo chicken dip by the fire.

NEW! North Country Cabin Buffalo Chicken Soup

Homemade in Minutes

$8.49

A Cozy Twist on a Buffalo Favorite

Introducing our North Country Cabin Buffalo Chicken Soup, inspired by chilly evenings in a quiet mountain cabin and the unmistakable comfort of buffalo chicken dip by the fire. This dry soup mix brings all the flavor and none of the fuss—just add a few pantry staples, and you’ve got a hearty, soul-warming meal for the whole family.

Crafted with a creamy potato base, this new recipe is packed with classic buffalo-wing veggies like carrots, celery, and onion, plus a warm blend of herbs and spices. The best part? You’re in control of the heat—just add your favorite hot sauce (we love Frank’s RedHot), and stir in cream cheese for an extra-luxurious finish.

Perfect for game day, snow day, or any day you crave something bold and comforting. Try it with tortilla chips, crusty bread, or a dollop of ranch on top.

Warm your hands. Fill your belly. Savor every spicy, creamy bite.

Fun fact: The name North Country Cabin was inspired by weekends spent in a tiny upstate New York cabin, where a bubbling pot of soup and the smell of spice in the air always meant one thing: comfort was coming.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.

Serves: 8

Cooktime: 45 Minutes

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Potato, Carrot, Bell Pepper, Garlic, Onion, Celery, Green Onion, Rosemary, Thyme

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.

  • 6 cups chicken broth (48 oz.)
  • 2-4 boneless, skinless chicken breasts (12-20 oz.)
  • 6 oz. cream cheese (4-8 oz.)
  • 3 Tbsp. red hot sauce (2-4 Tbsp.)
  • 2 Tbsp. oil

  1. In a 4-quart pot, heat oil over medium heat. Add soup mix and stir 1-2 minutes until fragrant.
  2. Add broth, increase heat, and bring to a boil
  3. Reduce heat to medium-low, add raw chicken, cover, and simmer for 15 minutes (add 5 minutes for XL chicken breasts). Remove chicken to a cutting board to cool. Cover pot and continue to simmer for 10 minutes
  4. Meanwhile, shred (or dice) chicken with two forks & cut cream cheese into 5-6 pieces.
  5. Add chicken & cream cheese to pot, cover, simmer for 10 minutes
  6. Stir soup until cream cheese is fully melted. Remove from heat, add red hot sauce.
  7. Serve with tortilla chips or crunchy bread.

Recipe Adaptations

Vegan

Slow Cooker

Pressure Cooker

Recipe Variation

Cooking & Nutrition Tips

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Product Reviews

  • 5
    North Country Cabin Buffalo Chicken Soup

    Posted by Karen M on Jan 19th 2025

    Made this for my buffalo chicken dip fans. I followed the recipe fairly closely and used 20 ounces of fresh chicken breast. I needed a non-dairy version, so I used 8 ounces of non-dairy cream cheese . Since all of us like varying degrees of heat, I only added 1 to 1 1/2 Tablespoons of hot sauce, and it was just enough for most. I served it with blue corn tortilla chips. Also, the only one who knew it was non-dairy was the one that needed to know. So it must have blended well into this delicious soup!

  • 5
    North Country Cabin Buffalo Chicken Soup

    Posted by Sandra Darnall on Dec 29th 2024

    I did every thing wrong - started off by browning the onion and cut up chicken thighs that had been brined then proceeded doing the rest of it wrong. I ended up with the best soup I've ever made. Just delicious. I have a son who does not like soup, period. He ate 2 large bowls and raved about it all through dinner. I bought from andersonhousefoods.com along with a variety of other soups. I can't wait to try them all.

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