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Original Buffalo Chicken Wing Soup
Original Buffalo Chicken Wing Soup

Original Buffalo Chicken Wing Soup

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup butter
2 stalk s of celery, chopped
1 carrot, shredded
1 small Vidalia onion, diced
1/4 cup flour
1 can (14 oz.) chicken stock
2-3 cups cooked shredded chicken
1 pint light cream or 1/2 pint cream and 8 oz. milk
1 bottle (4 oz.) hot sauce
1 cup bleu cheese
4 oz shredded cheddar cheese
3 small potatoes
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Let's Make It
Melt the butter in a stockpot; add the celery, carrots, and onions. Cook until tender.
Add the flour and coat the vegetables. Add the chicken stock and continue stirring until the sauce begins to thicken and all flour lumps are dissolved.
Add the chicken and light cream and continue stirring to combine the cream. Turn heat higher up to almost a boil.
Add the hot sauce, bleu cheese and cheddar cheese when the mixture is warm…the cheese will help thicken the soup as well.
Peel potatoes and chop into pieces. Boil in water until tender. Add in after shredded cheese is melted.
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