Since today’s weather was so cold and we got so much snow, it seemed fitting to have a spicy soup for dinner. I wasn’t expecting this to be very good, since the only other time I’ve had a buffalo chicken soup was canned Campbell’s and it was terrible. But holy cow, this was delicious! The recipe called for 1/4 cup hot sauce, but it just about doubled that, you how I do. It also called for blue cheese, but I think blue cheese is disgusting , so I left it out and threw on some chopped green onions instead.
- 2 tablespoons butter
- 1 pound chicken, cut into bite sized pieces
- 1 onion, diced
- 2 carrots, diced(I had a bag of shredded carrots, so I used those)
- 3 stalks celery, diced
- 2 cloves garlic, chopped
- 1/4 cup flour
- 3 cups chicken broth
- 1/4 cup hot sauce (more or less to taste)
- 1 large potato, peeled and cut into bite sized pieces
- salt and pepper to taste
- 1 cup heavy cream
- 1/4 cup blue cheese, crumbled(I left this out. Gross.)
Melt the butter in a large sauce pan over medium heat, add the chicken and saute until browned, about 8-10 minutes. Add the onion, carrots and celery and cook until tender, about 10-15 minutes. Add the garlic and cook until fragrant, about a minute. Mix in the flour and let it cook for 2-3 minutes. Add the chicken broth, hot sauce and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes. Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.