Buffalo Bleu Chicken Soup Recipes

BUFFALO BLEU CHICKEN SOUP

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.

BUFFALO BLEU CHICKEN SOUP

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.

BUFFALO CHICKEN SOUP RECIPE

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.

BUFFALO CHICKEN SOUP

Steps:

• 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 half-and-half and water into the mixture. Dissolve the bouillon 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 CHICKEN SOUP

Steps:

• Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
• Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.
• Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
• Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.