Description
I’ve found a lot of recipes for Buffalo Chicken Soup but none of them seemed just right. After tailoring elements from all the recipes I found into the perfect one, I came up with this. This soup is creamy and smooth with a hint of spice from the buffalo sauce. Serve it up with a dollop of sour cream and some mozzarella sprinkled on top.
Ingredients
- ¼ cup butter
- 3 stalks celery, diced
- 1 small onion, diced
- ¼ cup all-purpose flour
- ¾ cup half-and-half cream
- 3 cups water
- 1 cube chicken bouillon
- 2 cups cubed cooked chicken
- ¼ cup buffalo wing sauce, or more to taste
- 1 ½ cups shredded Cheddar cheese
- salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender
- about 5 minutes. Add the flour and allow to cook until absorbed
- about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken
- buffalo wing sauce
- and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally
- allow the soup to simmer until the the cheese has melted completely
- about 10 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8