Buffalo Chicken Soup

Buffalo Chicken Soup

85
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"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

35 m {{adjustedServings}} servings 259 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 570 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews

85
  1. 111 Ratings

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This was excellent. I made a few tweaks that I think contributed to the success. In addition to the onion and celery, I sauteed two hatch chiles (could use anaheim peppers) to give a little he...

My husband and I loved this soup. I forgot to buy celery, but didn't miss it. I used leftover chicken from the Spicy Rapid Roast Chicken from this sight, which I HIGHLY RECOMMEND! It was easy...

simply Awesome! My family love it!