BUFFALO CHICKEN SOUP
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.
Provided by Keiko
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 6.9 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 10.5 g, Sodium 570 mg, Sugar 0.8 g
SLOW COOKER BUFFALO CHICKEN WING SOUP
A true Buffalo chicken wing soup done with a slow cooker.
Provided by Greg Amirault
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 6h50m
Yield 8
Number Of Ingredients 9
Steps:
- Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.
Nutrition Facts : Calories 633.6 calories, Carbohydrate 36.5 g, Cholesterol 137.4 mg, Fat 42.4 g, Fiber 3.3 g, Protein 27.9 g, SaturatedFat 22.9 g, Sodium 1909 mg, Sugar 4.2 g
BUFFALO CHICKEN SANDWICH SOUP
A spicy chicken sandwich becomes a soup with plenty of kick!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 7
Number Of Ingredients 12
Steps:
- In medium bowl, stir together chicken, pepper sauce, salt and pepper.
- In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken mixture. Cook 7 to 9 minutes, stirring occasionally, until no longer pink in center. Stir in onion, celery and garlic. Cook 2 to 3 minutes, stirring occasionally, until vegetables have softened. Sprinkle flour over chicken-vegetable mixture, stirring constantly until mixture is bubbly. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Slowly add cheese, 1/2 cup at a time, stirring constantly with whisk until cheese is melted and heated through.
- Serve soup topped with chopped celery, blue cheese, crushed tortilla chips and additional pepper sauce, as desired.
Nutrition Facts : Calories 410, Carbohydrate 7 g, Cholesterol 125 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 1 g
BUFFALO CHICKEN WING SOUP
My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor,. It's very popular with guests. Start with a small amount of hot sauce, then add more if needed to suit your family's tastes. -Pat Farmer, Falconer, New York
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.
Nutrition Facts : Calories 572 calories, Fat 29g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 1308mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 57g protein.
ORIGINAL BUFFALO CHICKEN WING SOUP
Steps:
- Melt the butter in a stockpot; add the celery, carrots, and onions. Cook until tender.
- Add the flour and coat the vegetables. Add the chicken stock and continue stirring until the sauce begins to thicken and all flour lumps are dissolved.
- Add the chicken and light cream and continue stirring to combine the cream. Turn heat higher up to almost a boil.
- Add the hot sauce, bleu cheese and cheddar cheese when the mixture is warm...the cheese will help thicken the soup as well.
- Peel potatoes and chop into pieces. Boil in water until tender. Add in after shredded cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUFFALO CHICKEN WING SOUP
this can be used with regular chicken breast either shredded or cubed. I usually make mine with shredded chicken.
Provided by weekend cooker
Categories Meat
Time 4h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine milk and soups in slow cooker. Stir till smooth.
- Stir in chicken.
- Cover and cook 3 3/4-4 3/4 hours.
- When done cooking stir in sour cream and hot sauce.
- Cover and continue cooking for 15 minutes, or until bubbly.
Nutrition Facts : Calories 365.6, Fat 22.7, SaturatedFat 10.5, Cholesterol 89.7, Sodium 1001.8, Carbohydrate 17.6, Sugar 1.7, Protein 22.5
SPICY BUFFALO CHICKEN WING SOUP
My Dad found this recipe somewhere online. I don't have the original maker of the recipe so my apologies to the chef as well as my thanks! The recipe calls for pulled chicken, but my Dad used pre-cooked chicken strips. It was still pretty good but I'm going to use pulled chicken with some seasoning on there when I make it myself...I'll let you know how it is and share a picture.
Provided by bjenkins3891
Categories Stocks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a stockpot, melt the butter and add the celery, carrots, and onions. Cook until slightly tender.
- Add the flour and coat the vegetables and continue to cook for approximately 2 minutes. Then add the chicken stock and continue cooking. Stir until the liquid begins to thicken.
- Add the chicken and heavy cream and stir to combine the cream. Increase heat to bring soup almost to a boil. Add the hot sauce (if you're from Buffalo, you know Frank's is one of the better ones, but there are many out there that are just as good or better) and cheddar cheese and continue stirring until very well incorporated.
- Serve in heated bowls and garnish with bleu cheese crumbles.
- ***(The prep and cooking times are estimated and do not include cooking chicken time).
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BUFFALO CHICKEN WING SOUP - JO COOKS
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4.4/5 (46)Total Time 55 minsCategory Lunch, SoupCalories 401 per serving
- In a large Dutch oven or soup pot melt the butter over medium heat. Add the onions, celery, carrots, garlic and stir. Season generously with salt and pepper and cook for about 5 to 7 minutes or until the onion and carrots soften.
- Meanwhile, season the chicken thighs with the cajun seasoning and toss together with the buffalo wing sauce, making sure each thigh is covered in cajun spice and sauce. Grill the chicken on a grill pan for about 4 minutes per side, just until you get some grill marks. The chicken doesn't have to be cooked through completely, as it will cook some more in the soup. Remove from grill pan and shred with 2 forks.
- Sprinkle the flour over the vegetables and stir. Add tomato paste, chicken broth, wing sauce, sour cream, blue cheese, blue cheese dressing and stir well, so that the tomato paste dissolves. I use a whisk to make sure it's stirred well. Bring to a boil.
- Add the shredded chicken to the pot and turn the heat down to a simmer. Simmer for 30 minutes.
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