Buffalo chicken and Cheddar soup

    Buffalo chicken and Cheddar soup


    107 people made this

    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.

    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

    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.


    Buffalo wing sauce can be purchased online.

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    Reviews (1)


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

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