I’ve never had buffalo chicken soup until I made it myself last week. To be honest, the thought of it sort of freaked me out.
I mean, you all know how much I love buffalo chicken, but…in a soup form? Eh. I just couldn’t imagine how plopping shredded buffalo chicken into broth would taste good.
Boy was I wrong.
Ryan has been asking for weeks, to try to make buffalo chicken soup. He first tried it at a work lunch at Chancery, a local (maybe a chain?) restaurant here in Waukesha. He kept raving how it was soo good and he at first was scared too but “omg Brittney it’s sooo good!”
I finally caved and decided to make it myself. This soup definitely has some heat but the flavor is just outrageous!
Buffalo Chicken Soup
recipe adapted from How Sweet It Is
makes 6 servings
- 4 boneless chicken breasts, cooked and shredded
- 4 tablespoons olive oil
- 2 sweet onions, diced
- 2 garlic cloves, minced
- 2 tablespoons flour
- 64 ounces low-sodium chicken broth
- 1 cup buffalo wing sauce
- 2/3 cup freshly grated cheddar cheese
- 1/2 cup parmesan cheese
- sliced green onions, crumbled blue cheese and whole wheat toast for topping
Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 2-3 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in broth, buffalo sauce, chicken and cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 15-20 minutes, stirring every so often.
Serve soup and top with toasted whole wheat bread (I toasted a piece of bread and cut a circular piece by using the top of a cup), green onions and blue cheese.
Question: Have you ever had buffalo chicken soup? Have you ever tried to make something you first thought wouldn’t turn out well but did?