Buffalo Hot Wings Soup Recipes

BUFFALO CHICKEN WING SOUP

Steps:

• In a large Dutch oven or soup pot melt the butter over medium heat. Add the onions, celery, carrots, garlic and stir. Season generously with salt and pepper and cook for about 5 to 7 minutes or until the onion and carrots soften.
• Meanwhile, season the chicken thighs with the cajun seasoning and toss together with the buffalo wing sauce, making sure each thigh is covered in cajun spice and sauce. Grill the chicken on a grill pan for about 4 minutes per side, just until you get some grill marks. The chicken doesn't have to be cooked through completely, as it will cook some more in the soup. Remove from grill pan and shred with 2 forks.
• Sprinkle the flour over the vegetables and stir. Add tomato paste, chicken broth, wing sauce, sour cream, blue cheese, blue cheese dressing and stir well, so that the tomato paste dissolves. I use a whisk to make sure it's stirred well. Bring to a boil.
• Add the shredded chicken to the pot and turn the heat down to a simmer. Simmer for 30 minutes.
• To serve, garnish with parsley, top with blue cheese and green onions.

SLOW COOKER BUFFALO CHICKEN WING SOUP

Steps:

• Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.

BUFFALO CHICKEN WING SOUP

Steps:

• Saute veggies for 5 minutes.
• Add everything except potatoes and cook on low for 45 minutes.
• Add potatoes and season.
• cook 15 minutes longer until potatoes are warmed.
• or.
• add everything except potatoes to a crock pot and cook 4 to 5 hours or veggies are cooked adding the potatoes at the end.

BUFFALO CHICKEN WING SOUP

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.

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 HOT WINGS SOUP

Steps:

• 1. make yur wings the day before u want the soup BUT grill the wings instead of fryin or bakin put in extra hot sauce overnight....
• 2. in mornin debone wings and put in hot sauce put in fridge
• 3. take wing meet and sauce and put in lg soup pan bring to boil....lower temp to simmer add all veggies.... cook jus til they tender
• 4. add rice cook til it tender........add water[or more hot sauce] if to thick...
• 5. once rice is tender swirl blue cheese sauce into soup now serve makin sure both wings and some blue cheese goes into each bowl......

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.