Spicy Buffalo Chicken Wing Soup
This rich and creamy soup captures the bold taste of Buffalo chicken wings in a comforting bowl. It combines pulled chicken with a base of celery, carrot, and onion, simmered in chicken stock and enriched with heavy cream, hot sauce, and white cheddar. Finished with a garnish of crumbled blue cheese, it's a hearty dish perfect for sharing. The recipe yields enough for a crowd, making it an ideal choice for a warming meal.
Ingredients
- 1 cup diced celery
- 1 cup diced carrot
- 1 1/2 cups diced red onions
- 12 ounces hot sauce
- 1/2 cup all-purpose flour
- 14 ounces shredded white cheddar cheese
- 16 ounces heavy cream
- 32 ounces chicken stock
- 1/2 cup butter
- 24 ounces crumbled blue cheese
- 2 lbs pulled chicken
Method
- Melt the butter in a stockpot, then add the diced celery, carrots, and red onions. Cook them until they start to become tender.
- Stir in the flour to coat the vegetables and cook for about 2 minutes. Pour in the chicken stock and keep cooking, stirring until the mixture begins to thicken.
- Add the pulled chicken and heavy cream, stirring to combine. Increase the heat until the soup is nearly boiling. Mix in the hot sauce and shredded white cheddar cheese, stirring continuously until everything is fully incorporated.
- Ladle the soup into warmed bowls and top each serving with crumbled blue cheese.
Nutrition (per serving)
Sodium1990200 mg
Recipe details
CategoryStocks
Authorbjenkins3891
