How To Make Buffalo Chicken Soup
Turn your favorite appetizer to a rich buffalo chicken soup that’s made using buffalo wing sauce, cubed chicken, and cheddar cheese for a comforting bowl.
Serves:
Ingredients
- ¼cupbutter
- 2celery stalks,diced
- 1tsponion powder
- ¼cupall purpose flour
- 1cuphalf and half
- 3cupswater
- 1cubechicken bouillon
- 2cupschicken,cooked and cubed
- ¼cupbuffalo wing sauce,or more to taste
- 1½cupscheddar cheese,shredded
- garlic salt and pepper,to taste
- blue cheese,for garnish
Instructions
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Melt butter in a large pot over medium-high heat; cook the celery in the melted butter for 5 minutes, until tender.
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Add the flour and cook for 2 minutes until absorbed.
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Slowly stir in the half-and-half and water. Dissolve your bouillon cube in the liquid.
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Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce to medium-low heat.
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Allow the soup to simmer for about 10 minutes until the cheese has melted completely, stirring occasionally.
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Serve and enjoy.
Nutrition
- Calories: 285.46kcal
- Fat: 22.98g
- Saturated Fat: 12.14g
- Trans Fat: 0.56g
- Monounsaturated Fat: 6.79g
- Polyunsaturated Fat: 1.87g
- Carbohydrates: 5.68g
- Fiber: 0.46g
- Sugar: 1.54g
- Protein: 14.07g
- Cholesterol: 78.02mg
- Sodium: 353.05mg
- Calcium: 216.59mg
- Potassium: 169.37mg
- Iron: 0.66mg
- Vitamin A: 159.67µg
- Vitamin C: 1.22mg
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