Buffalo Chicken Wing Soup
User Reviews
4.5
Buffalo Chicken Wing Soup
Description
This soup starts with sautéing butter, chopped onion, celery, carrots, and garlic until softened and aromatic. The chicken thighs are seasoned with Cajun spices and coated in buffalo wing sauce, then grilled to develop char and partial cook. After shredding, the chicken is added back to the pot alongside tomato paste, chicken broth, additional buffalo wing sauce, sour cream, crumbled blue cheese, and blue cheese dressing. The mixture is brought to a boil and then simmered to meld flavors and cook the chicken through.
The soup has a creamy consistency enhanced by the sour cream and blue cheese components, with a gentle heat from the wing sauce and spices. The texture includes tender shredded chicken and softened vegetables. The flour used helps slightly thicken the soup, though cornstarch can be substituted for gluten-free versions. Toppings of fresh parsley, extra blue cheese, and chopped green onions add fresh, pungent accents.
This Buffalo Chicken Wing Soup pairs well with crusty bread as a filling meal. It is rich and robust, suitable for those who enjoy the distinctive flavors of buffalo wings in a comforting soup form. Adjustments can be made for cheese preferences and thickening agents.
Proper storage involves refrigerating in airtight containers for 3-4 days after cooling completely. The soup freezes well in meal-sized portions up to 3 months, though it may separate on reheating and should be stirred well before serving. Thawing is recommended overnight in the fridge.
Ingredients
- 2 tablespoons butter unsalted
- 2 medium onion chopped
- 2 talks celery chopped
- 2 medium carrot chopped
- 3 cloves garlic minced
- ¼ teaspoon salt or to taste
- ¼ teaspoon black 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 parsley fresh
- ½ cup blue cheese crumbled
- 5 green onions chopped
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.
Notes
- Substitute blue cheese dressing with ranch and blue cheese with feta if preferred.
- To thicken without flour, use a cornstarch slurry added just before boiling.
- Store cooled soup in the fridge for up to 3–4 days in airtight containers.
- Freeze in portioned containers or bags for up to 3 months; thaw overnight before reheating.
- Stir well after reheating as the soup may separate even without freezing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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