Creamy Buffalo Chicken Soup
User Reviews
4.7
21 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
6
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Course
Soup
Creamy Buffalo Chicken Soup
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Creamy Buffalo Chicken Soup with all of the flavor of chicken wings in one soup!
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Ingredients
- 4 Tablespoons butter
- 2 carrots diced
- 1 onion diced
- 1 celery stalk diced
- 4 garlic cloves diced (or 1/2 teaspoon Garlic Powder)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup flour
- 6 cups chicken broth
- 1 cup heavy cream
- 3/4 cup Frank's Red Hot Sauce or Wing Sauce
- 2 1/2 cups chicken cooked and shredded
- GARNISH:
- 1 cup sour cream optional
- 1/2 cup blue cheese optional
- green onions
- Buttery Croutons:
- 2 cups French or Sourdough Baguette cut into cubes
- 3 Tablespoons butter melted
- 1 Tablespoon extra virgin olive oil
- salt
Instructions
- To make soup, heat a large pot over medium heat. Add butter, carrots, onion, celery, garlic, salt, and pepper. Cook for 5 - 7 minutes, until vegetables become tender.
- Add the flour and cook for 5 more minutes, stirring often.
- Pour vegetable mixture and chicken broth into a blender or use an immersion blender and blend until smooth.
- Return to pot and add heavy cream and hot wing sauce over medium heat. Bring to a boil and then reduce heat to a simmer. Let simmer for 30 minutes.
- Add pulled chicken and heat for 5 minutes.
- To serve, ladle soup into bowls. Top with garnishes of choice -- sour cream, blue cheese, green onions, homemade croutons.
- Homemade Croutons:
- In a medium saucepan, melt butter and olive oil. Add the bread cubes to the pan and stir to coat. Cook until golden -- 6 - 8 minutes. Season with a sprinkle of salt. Serve on top of the soup.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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