About this recipe:A highly indulgent chicken soup recipe. Chicken is simmered with single cream, chicken stock, buffalo wing sauce and Cheddar cheese. Perfect for those cold winter nights.
3 sticks celery, diced
1 small onion, diced
4 tablespoons plain flour
175ml single cream
1 chicken stock cube
275g cooked chicken, cubed
4 tablespoons buffalo wing sauce or to taste
175g Cheddar cheese, grated
salt and pepper to taste
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Method Prep:15min › Cook:20min › Ready in:35min
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 single cream and water into the mixture. Dissolve the stock cube 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.