Creamy Buffalo Chicken Soup

Creamy Buffalo Chicken Soup

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.

Creamy Buffalo Chicken Soup

The Recipe:

  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *