Buffalo Chicken Soup

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Like buffalo wings? Like soup? You're really going to love this creamy soup! This is so good I almost always double the recipe.

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Ingredients

  • 1/2 cup butter (1 stick)
  • 6 stalks celery, diced
  • 1 large onion, diced
  • 2 cups shredded carrots
  • 1/2 cup all-purpose flour
  • 1 1/2 cups half-and-half cream
  • 24 oz chicken stock
  • 4 chicken breasts, cooked and shredded
  • 1/2 cup Frank's buffalo wing sauce (or more to taste... WE USE MORE!)
  • 3 cups shredded Kraft "Three Cheese" (this is the one with Monterey Jack, Colby & Cheddar)
  • 1 cup crumbled blue cheese
  • salt and pepper to taste

Preparation

Step 1

* Melt the butter in a large pot over medium-high heat.

* Add the celery, carrots and onion in the melted butter until tender, about 5 minutes.

* Add the flour and allow to cook until absorbed, about 2 minutes more.

* Add chicken stock.

* Slowly stir the half-and-half.

* 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.

Garnish with crumbled blue cheese.

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As with all soups, this is even better on day two.

Lke it hotter? Add extra Franks. Additioanl Franks can be added table-side to each bowl in order to make it "just right" for everyone.

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