Buffalo Chicken Wing Soup
User Reviews
4.5
141 reviews
Excellent
Buffalo Chicken Wing Soup
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This Buffalo Chicken Wing Soup tastes just like buffalo chicken wings but in a creamy delicious soup. Bold flavors, easy to whip up, it will blow your mind!
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Ingredients
- 2 tablespoons butter unsalted
- 2 medium onions chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 3 cloves garlic minced
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 8 cups chicken broth low sodium
- ¼ cup buffalo wing sauce
- ¼ cup sour cream
- ½ cup blue cheese crumbled
- ¼ cup blue cheese dressing
Chicken
- 1 pound chicken thighs boneless and skinless
- 1 tablespoon Cajun Seasoning
- 2 tablespoons buffalo wing sauce
Toppings
- 1 tablespoon fresh parsley
- ½ cup blue cheese crumbled
- 5 green onions chopped
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Instructions
- In a large Dutch oven or soup pot melt the butter over medium heat. Add the onions, celery, carrots, garlic and stir. Season generously with salt and pepper and cook for about 5 to 7 minutes or until the onion and carrots soften.
- Meanwhile, season the chicken thighs with the cajun seasoning and toss together with the buffalo wing sauce, making sure each thigh is covered in cajun spice and sauce. Grill the chicken on a grill pan for about 4 minutes per side, just until you get some grill marks. The chicken doesn't have to be cooked through completely, as it will cook some more in the soup. Remove from grill pan and shred with 2 forks.
- Sprinkle the flour over the vegetables and stir. Add tomato paste, chicken broth, wing sauce, sour cream, blue cheese, blue cheese dressing and stir well, so that the tomato paste dissolves. I use a whisk to make sure it's stirred well. Bring to a boil.
- Add the shredded chicken to the pot and turn the heat down to a simmer. Simmer for 30 minutes.
- To serve, garnish with parsley, top with blue cheese and green onions.
Equipments used:
Notes
- If you don't like blue cheese, replace the dressing with regular ranch and substitute the crumbled cheese for feta.
- The flour is used to thicken the soup a bit. If you can't have flour, you can leave it out completely. If you'd like to thicken it without flour, mix 1 tsp corn starch with 1 tsp water, and whisk well into the soup. It will thicken once it comes to a boil. Use more or less corn starch depending on how thick you'd like the soup to get.
- This dish will keep for 3 - 4 days in an airtight container in the fridge. Just be sure to allow the dish to cool completely before storing.
- You can freeze it meal sized in a large airtight container or individual portions for up to 3 months. You can also use freezer bags.
- Keep in mind that this soup will separate when reheated, even if it isn't frozen, so make sure you stir it well before serving. Thaw it in the fridge overnight or cook from frozen in the microwave or on the stovetop.
Nutrition Information
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Serving
1serving
Calories
401kcal
(20%)
Carbohydrates
15g
(5%)
Protein
26g
(52%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Cholesterol
106mg
(35%)
Sodium
1199mg
(50%)
Potassium
764mg
(22%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4658IU
(93%)
Vitamin C
9mg
(10%)
Calcium
192mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 401kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 106mg | 35% |
| Sodium | 1199mg | 50% |
| Potassium | 764mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4658IU | 93% |
| Vitamin C | 9mg | 10% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
141 reviews
Excellent
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