Buffalo Chicken Soup Recipes

BUFFALO CHICKEN SOUP

Steps:

• Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
• Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.
• Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
• Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

BUFFALO CHICKEN SOUP

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.

BUFFALO CHICKEN SOUP RECIPE

Steps:

• In a Dutch oven set over medium-high heat, melt the oil and butter together. Add the onion, celery, and carrots, season with salt and pepper, and sauté for 5-6 minutes, until softened. Add the garlic and cook for 30 seconds.
• Add the flour, stirring to coat the vegetables.
• Pour in the chicken broth, ranch, and Buffalo sauce.
• Add the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, until the chicken is fully cooked.
• Remove the chicken, transfer to a bowl to cool slightly, then shred or chop it.
• Increase the heat to medium-high. Add the softened cream cheese cubes, stirring well until the cheese is melted and incorporated.
• Add the shredded chicken back to the pot, stir well, and cook until warmed through. For a spicier soup, add more Buffalo sauce. Serve garnished with green onions and blue cheese.

CREAMY BUFFALO CHICKEN NOODLE SOUP

Steps:

• Cook egg noodles as directed on package, drain.
• Melt butter in a large sauce pan over medium heat. Add onion, celery, and carrots and cook until softened, 10 to 12 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook until mixture is thickened and beginning to brown, about 4 minutes.
• Pour in Swanson® Chicken Broth; add chicken, hot pepper sauce, and parsley and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cream and cooked noodles; continue cooking until soup is heated through, about 3 more minutes.
• Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.

BUFFALO CHICKEN SOUP

Steps:

• In a large saucepan, cook chicken through. Add onions and celery. Add butter and stir in flour until smooth.
• Slowly add milk and broth. Add water, wing sauce, Velveeta, cayenne pepper and garlic powder.
• Simmer, stirring occasionally, until cheese has melted.

BUFFALO CHICKEN WING SOUP

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.

HEARTY BUFFALO CHICKEN SOUP WITH BLUE CHEESE AND SCALLIONS RECIPE BY TASTY

Steps:

• Melt the butter in a large stock pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Season with the salt.
• Add the buffalo sauce and cook until the liquid is reduced and thickened, about 8 minutes.
• Add the chicken stock and bring the soup to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Remove the pot from the heat and stir in the heavy cream and shredded chicken.
• Ladle the soup into the bread bowls and garnish with the crumbled blue cheese and scallions. Serve warm.
• Enjoy!

BUFFALO CHICKEN SANDWICH SOUP

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.