This past weekend I was sitting there watching football when all of a sudden I had a craving for something buffalo flavored. I had already planned our meals out for the weekend and early this week, so it was all the way until last night when I could finally satisfy my craving. I was trying to think of something buffalo flavored that was different than just wings or a wrap, and buffalo chicken soup popped in my head. So I went perusing the internet and almost every recipe I found was for a creamy soup, and that just wasn’t what I had in mind. I wanted a brothy soup that had an authentic buffalo flavor and toppings and that’s when I came across this gem!
This soup was everything that I was hoping it would be. And the cilantro, green onions and blue cheese toppings cooled off the slight kick and complimented it perfectly. We also topped ours with croutons which I would definitely recommend doing. This would be great for a football party and if you are looking for a creamier soup, I bet it would be great with some cream cheese stirred in at the end. I haven’t tried it, but I bet you could make this in the slow cooker too. We added a salad and cornbread on the side and it made for a great meal! Oh and bonus, it only takes like 30 minutes to make!
Buffalo Chicken Soup
Source: How Sweet It Is
Serves 2 as a meal, 4 as a side
2 boneless skinless chicken breasts, cooked & shredded
2 tbsp. olive oil
1/4 of a sweet onion, chopped
1 stalk celery, chopped
pinch of salt
2 garlic cloves, minced
1 tbsp. flour
32 oz. low sodium chicken stock
1/3 to 1/2 cup buffalo wing sauce
1/3 cup shredded cheddar
1/4 cup shredded parmesan cheese
Green Onions, sliced
Blue Cheese crumbles
In a large pot, heat olive oil over medium heat. Add onions, celery and pinch of salt and stir to coat. Cook for 3 to 5 minutes, until soft and slightly translucent. Stir in garlic and cook 1 to 2 minutes more, until fragrant. Add in the flour and stir to combine. Stirring continually, cook for 1 minute.
Continuing to stir, pour in the chicken stock, buffalo sauce (1/3 to 1/2 cup depending on your spicy tolerance, we used 1/3 cup and it was perfect for us), chicken, shredded cheddar & parmesan. Bring soup to a boil and then reduce heat to medium low and simmer for approximately 15 minutes.
Pour into bowls and top with cilantro, green onions, blue cheese, parmesan & croutons if desired. We also added a couple dollops of ranch dressing and stirred it in.