Buffalo chicken and Cheddar soup

    (152)
    35 min

    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.


    107 people made this

    Ingredients
    Serves: 8 

    • 50g butter
    • 3 sticks celery, diced
    • 1 small onion, diced
    • 4 tablespoons plain flour
    • 175ml single cream
    • 750ml water
    • 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

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.

    Ingredients

    Buffalo wing sauce can be purchased online.

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    Reviews & ratings
    Average global rating:
    (152)

    Reviews in English (115)

    sadieleemia
    0

    This was so delicious!! I used double cream instead of single  -  26 Nov 2011

    by
    102

    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.  -  10 Nov 2009  (Review from Allrecipes US | Canada)

    by
    46

    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!  -  12 Aug 2009  (Review from Allrecipes US | Canada)

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