It's been raining this morning and I've wanted a reason to try out this soup! I looked through lots of recipes and decided I'd wing it (pun intended) and share it with you. Hope you enjoy it as much as we are!
Hot Buffalo Chicken Soup
- 2-3 stalks of celery, chopped
- 1 sm onion, chopped
- 2 tbsp minced garlic
- 1/4 cup butter
- 3/4 cup Half & Half
- 4 cups water
- 1 chicken bullion cube
- 1 bottle (12oz) buffalo wing sauce
- 1/4 cup flour (I used gluten free)
- 2 cups of cooked cubed chicken
- 2 cups of shredded cheese (I used Colby Jack)
- Pepper to taste
Melt butter in your soup pot. Add in celery, garlic and onion and sauté for 5 minutes. I like my celery a tad crunchy so I didn't let it get too soft. Add in the flour and stir until absorbed. Add the water slowly stirring to dissolve any clumps of flour.
Next add in the cream, bullion, chicken and hot wing sauce. I used a whole bottle because we like it spicy but if you don't, start with 1/2 and add more to taste. Add in 2 cups of cheese and stir until this is melted into yummy goodness. Add in some fresh ground pepper, simmer for 10 minutes and you are good to go.
I sampled this soup several times before it made it into the bowls and it is so yummy! I love hot wings and this is a nice variation – the hubby is loving it too! Enjoy!!
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