Buffalo Bleu Chicken Soup Recipes
BUFFALO BLEU CHICKEN SOUP
This creamy chicken soup with onion, celery, and Cheddar cheese gets its inspiration from hot wings. Bleu cheese crumbles make the perfect topping.
Provided by Ta2kitty
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium-high heat. Saute celery and onion in melted butter until tender, about 5 minutes.
- Sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.
- Stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, Cheddar cheese, buffalo wing sauce, and tomato soup. Bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.
- Ladle soup into 8 bowls. Top each serving with blue cheese crumbles to serve.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 8.1 g, Cholesterol 77.7 mg, Fat 21.5 g, Fiber 0.5 g, Protein 16.8 g, SaturatedFat 11.8 g, Sodium 814.1 mg, Sugar 1.4 g
BUFFALO CHICKEN SOUP RECIPE
Creamy and hearty Buffalo Chicken Soup has all of the flavor and spice of classic Buffalo wings, in soup form. Ready in less than an hour, quickly satisfy any Buffalo craving with this homemade soup recipe!
Provided by Becky Hardin
Categories Soup
Time 45m
Number Of Ingredients 15
Steps:
- In a Dutch oven set over medium-high heat, melt the oil and butter together. Add the onion, celery, and carrots, season with salt and pepper, and sauté for 5-6 minutes, until softened. Add the garlic and cook for 30 seconds.
- Add the flour, stirring to coat the vegetables.
- Pour in the chicken broth, ranch, and Buffalo sauce.
- Add the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, until the chicken is fully cooked.
- Remove the chicken, transfer to a bowl to cool slightly, then shred or chop it.
- Increase the heat to medium-high. Add the softened cream cheese cubes, stirring well until the cheese is melted and incorporated.
- Add the shredded chicken back to the pot, stir well, and cook until warmed through. For a spicier soup, add more Buffalo sauce. Serve garnished with green onions and blue cheese.
Nutrition Facts : Calories 442 kcal, Carbohydrate 10 g, Protein 30 g, Fat 31 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 126 mg, Sodium 842 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 16 g, ServingSize 1 serving
BUFFALO BLEU CHICKEN SOUP
This creamy chicken soup with onion, celery, and cheddar cheese gets its inspiration from hot wings. Bleu cheese crumbles make the perfect topping.
Provided by Adapted from ta2kitty - Allrecipes Canada
Time 35m
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium-high heat. Saute celery and onion in melted butter until tender, about 5 minutes.
- Sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.
- Stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, cheddar cheese, buffalo wing sauce, and tomato soup. Bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.
- Ladle soup into 8 bowls. Top each serving with blue cheese crumbles to serve.
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BUFFALO BLUE CHEESE CHICKEN SOUP - SOUPADDICT
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5/5 (3)Total Time 50 minsCategory SoupCalories 424 per serving
- Heat the butter and oil in a 4 to 5 quart Dutch oven over medium heat until melted. Add the onions, celery, and carrots, and saute until soft (about 8 minutes). Sprinkle the flour and smoke paprika over the vegetables and stir to coat.
- Melt the butter in a 2 quart pot over medium heat. Stir in the flour to create a paste (roux). Begin adding the half and half in small amounts, stirring or whisking it into the roux. When the first pour smooths out, add more and continue whisking. When you've added all of the half and half, continue heating until it begins to thicken (this could take several minutes - be patient!).
- Pour the blue cheese bechamel into the soup and stir well to combine. Add the wing sauce and shredded chicken, and let warm through for 5 minutes. Taste, and season with salt, if necessary.
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