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Gravel & Dine

Buffalo Chicken Soup

All your favorite flavors from buffalo wings in a flavorful soup that's on the table in less than an hour. I prefer to use low-sodium chicken broth when I make soup because that gives me the flexibility to add more salt to my own taste
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Ingredients Method

Ingredients
  

  • 2 bone-in chicken breasts
  • 2 cloves garlic minced
  • 1 sweet onion chopped
  • 3 large carrots chopped
  • 5 stalks celery chopped
  • 2 T olive oil
  • 1 T flour
  • 4 c chicken stock
  • ½ c buffalo wing sauce
  • 1/3 c grated cheddar cheese
  • ¼ c grated Parmesan cheese
  • ½ c heavy cream
  • Kosher salt to taste
  • Topping:
  • Sliced green onions
  • Crumbled blue cheese
  • Chopped cilantro

Method
 

  1. Preheat oven to 425 degrees. Cook the chicken on a foil lined baking sheet for 20-25 minutes until the juices run clear. Set aside until cool enough to handle, then shred with your hands.
  2. Heat 2 T olive oil in a large pot or dutch oven. Add the veggies and cook about 5 minutes until the onions are translucent and the other veggies are tender crisp.
  3. Sprinkle in 1 T flour, and cook for another minute.
  4. Add the chicken stock, buffalo sauce, and shredded chicken. Bring to a boil, and simmer 10 minutes. Stir occasionally.
  5. Add the cheeses and stir until melted. Stir in heavy cream. Taste and add additional salt if needed.
  6. To serve, top with blue cheese, green onions and cilantro.