BUFFALO CHICKEN SANDWICH SOUP
A spicy chicken sandwich becomes a soup with plenty of kick!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 7
Number Of Ingredients 12
Steps:
- In medium bowl, stir together chicken, pepper sauce, salt and pepper.
- In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken mixture. Cook 7 to 9 minutes, stirring occasionally, until no longer pink in center. Stir in onion, celery and garlic. Cook 2 to 3 minutes, stirring occasionally, until vegetables have softened. Sprinkle flour over chicken-vegetable mixture, stirring constantly until mixture is bubbly. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Slowly add cheese, 1/2 cup at a time, stirring constantly with whisk until cheese is melted and heated through.
- Serve soup topped with chopped celery, blue cheese, crushed tortilla chips and additional pepper sauce, as desired.
Nutrition Facts : Calories 410, Carbohydrate 7 g, Cholesterol 125 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 1 g
BUFFALO CHICKEN SOUP
I've found a lot of recipes for Buffalo Chicken Soup but none of them seemed just right. After tailoring elements from all the recipes I found into the perfect one, I came up with this. This soup is creamy and smooth with a hint of spice from the buffalo sauce. Serve it up with a dollop of sour cream and some mozzarella sprinkled on top.
Provided by Keiko
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 6.9 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 10.5 g, Sodium 570 mg, Sugar 0.8 g
SHREDDED BUFFALO CHICKEN SANDWICHES
My family loves Buffalo chicken wings but the frying makes them unhealthy. This takes out some of the fat but lets us enjoy the great taste of Buffalo chicken. -Terri McKenzie, Wilmington, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.
Nutrition Facts : Calories 398 calories, Fat 12g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 2212mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein.
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
THE BEST BUFFALO CHICKEN SANDWICH!!
This is a fast, great, and tasty recipe. If you like spicy foods, you'll love my buffalo chicken sandwiches.
Provided by TMack1986
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the chicken breast and place them on a platter or plate and season them with 2 teaspoons of black pepper and the other seasoning of your choice.
- Coat a skillet with the 2 teaspoons of Olive Oil and turn the stove on a medium heat setting.
- When the skillet heats up, place the chicken breast on the skillet (however many that will fit ). Let them cook on each side for about 8 minutes a side. Each side should be browned for a bit of a crispy texture.
- Mix the 1 cup of Frank's Red Hot Sauce, 1/4 cup white vinegar, and 2 teaspoons of brown sugar in a small pot and bring to a boil and let it simmer for about a minute.
- Pour the sauce in a sauce pan and place each cooked chicken breast in the sauce and coat each breast with the sauce. Then place the breast on each bun.
- Pour the remaining sauce in a small bowl and use it as a dip for the sandwiches. With each bite, dip a bit of the sandwich in the sauce and ENJOY!
Nutrition Facts : Calories 419.9, Fat 18.9, SaturatedFat 4.8, Cholesterol 92.8, Sodium 1790.2, Carbohydrate 25.3, Fiber 1.4, Sugar 5.7, Protein 34.7
BUFFALO CHICKEN WING SOUP
My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor,. It's very popular with guests. Start with a small amount of hot sauce, then add more if needed to suit your family's tastes. -Pat Farmer, Falconer, New York
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.
Nutrition Facts : Calories 572 calories, Fat 29g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 1308mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 57g protein.
BUFFALO CHICKEN SANDWICHES
I found this recipe online and made a few changes to suit what I had available. If you have leftover grilled chicken, use it instead of the pre-cooked chicken strips. I like to use homemade blue cheese dressing. These are very sloppy sandwiches so be sure to have lots of napkins or a wet washcloth handy! Enjoy!
Provided by flower7
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt the butter over medium-low to low heat. Add the garlic and cook for 30 seconds. Add the hot sauce, barbecue sauce, and chili powder and stir to combine.
- Add the chicken and cook the mixture uncovered over medium-low heat for five minutes, or until heated through.
- Spoon chicken onto bun bottoms; top with lettuce and blue cheese dressing. Top with bun tops.
Nutrition Facts : Calories 413.1, Fat 27.8, SaturatedFat 12.6, Cholesterol 50.5, Sodium 1071.8, Carbohydrate 35.3, Fiber 1.9, Sugar 3.8, Protein 6.5
BUFFALO CHICKEN SANDWICHES
Based on the popular buffalo wing appetizer. These sandwiches have a kick, but it is not overwhelming. If you are a fire-breathing fan, increase the amount of hot sauce according to your taste.
Provided by Ginny Sue
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Combine butter and hot sauce in a small cup, mix well.
- Brush butter mixture over chicken patties.
- Place chicken patties on ungreased cookie sheet.
- Bake for 12 to 15 minutes or until thoroughly heated.
- Meanwhile, heat buns if desired.
- Place lettuce on bottom halves of buns.
- Top each with a chicken patty and a tablespoon of blue cheese dressing.
- Cover with top halves of buns and serve.
Nutrition Facts : Calories 225, Fat 12.6, SaturatedFat 3.8, Cholesterol 10.2, Sodium 490.4, Carbohydrate 23.1, Fiber 1.2, Sugar 3.5, Protein 5.2
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