Recipe by Keiko
"I've found a lot of recipes for Buffalo Chicken Soup but none of them seemed just right. After tailoring elements from all the recipes I found into the perfect one, I came up with this. This soup is creamy and smooth with a hint of spice from the buffalo sauce. Serve it up with a dollop of sour cream and some mozzarella sprinkled on top."
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cubed cooked chicken
buffalo wing sauce, or more to taste
1 1/2 cups
shredded Cheddar cheese
salt and pepper to taste
This was excellent. I made a few tweaks that I think contributed to the success. In addition to the onion and celery, I sauteed two hatch chiles (could use anaheim peppers) to give a little heat / flavor. I used 2% milk instead of half-and-half -- there is enough fat content already, and the flour creates all the thickness necessary. I then used 3 cups of chicken stock instead of the 1/3 diluted ratio suggested, which reduces the amount of salt needed but adds a lot of flavor. I used two large roast chicken breasts for the chicken. For the hot sauce, Frank's is a must for authenticity, though it is not particularly hot, so 1/2 cup was about right for me. I would also advise that you wait until the soup is essentially 100% done before adding hte cheese, and then add it in small batches so that it melts in evenly. All in all an excellent soup and one I will make again.
If you like wings, this is a good recipe. I grew tired of it quickly, and found it needed more "chunks of something else" in there to keep it interesting.
My husband and I loved this soup. I forgot to buy celery, but didn't miss it. I used leftover chicken from the Spicy Rapid Roast Chicken from this sight, which I HIGHLY RECOMMEND! It was easy and outstanding. I got two great meals from a $4 chicken. If you like buffalo wings, you'll really like this soup. Try it with a salad and the dressing you usually like on your wings--ranch or blue cheese. Enjoy!
simply Awesome! My family love it!
Yummy. Needed a little garlic powder, but that's it. Used 2 cans low sodium chicken broth in lieu of boullion/water and then a bit of boullion granules for extra chicken flavor. Used leftover Slow Cooker Buffalo Chicken from this site. Added a bit more buffalo sauce too. Yum Yum Yum. if you're a buffalo lover -- this is a great way to go!
This recipe was a big hit! I made it on a whim after a search for what to do with some leftover chicken I had. It tastes like slightly spicy cream of chicken soup. The only changes I made were to boil my (bone in, skinless) chicken breasts and then use the strained boiling water instead of using plain water and a bouillon cube. Looking forward to the leftovers for lunch today!
When my husband said, "this actually really does taste like a buffalo chicken wings" I knew we had a 5 star recipe. I wanted to add carrots (but mine were gone bad) because I think that will only add to the complete buffalo chicken wing experience, so I definitely would add a carrot or 2 next time. Also, top the soup with a little crumbled blue cheese for even more authenticity. Other than that, the recipe is perfect in it's ratios. Yum!
Even better the next day! This soup only gets better as the flavors infuse with each other. When making it, I find blending the flour with the half&half before adding to the pot keeps it from clumping. We also like to use Pepper-Jack cheese in place of the cheddar for added spice and occasionally dropping a little crumbled blue cheese on top of a bowlful for the full "wing" experience.
* Percent Daily Values are based on a 2,000 calorie diet.
Buffalo Chicken Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 165
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