Buffalo Wing Soup
Buffalo Wing Soup
1 small white onion (chopped)
2 celery stalks (chopped)
1 carrot (shredded)
1 clove garlic (minced)
1/4 cup unsalted butter
3 cups chicken breasts, cooked (shredded)1 cup Frank’s Red Hot Sauce (add more or less to adjust heat)
2 cups cheddar cheese (shredded)
2 cups 10% cream
½ cup milk
1/4 cup all-purpose flour
1 3/4 cup chicken stock (low sodium stock is preferred)
1 tsp celery salt
½ tsp white pepper
pinch of black pepper
In a stockpot, on medium-high heat, melt butter.
Add celery, onion, garlic, and white pepper.
Saute until almost tender. Add carrots and celery salt, saute until all
vegetables are soft.
Sprinkle flour over vegetables, and mix to evenly coat.
Add chicken stock and a pinch of black pepper. Stir occasionally for
5-10 minutes.
Add chicken, cream, and milk (use only cream if you like your soup thicker).
Stir until you have a soft boil started.
Add hot sauce and cheese. Stir well until evenly mixed.
Lower heat and bring soup to a simmer. 5-10 minutes later, it’s ready!!!
*Optional: Top soup with a little crumbled bleu cheese, or a dollop of
bleu cheese dressing.
I usually make mine up the day before the game so I just need to re-heat it
once I’m tailgating.
The great part is though, you can make this at your tailgate, and it will
taste great!
When the cold weather hits, you can’t go wrong with this great and
easy tailgating recipe!!!
May I suggest serving this with my Parmesan Garlic Bread Sticks.
It makes a terrific meal, great thing is you can exclude the milk and
make this more of a dip.
Give it a try and let me know what you think!
Your ingredients list and recipe don’t really match up. How much celery is supposed to be added?
Comment by Andy — September 30, 2009 @ 6:30 pm
Thanks so much for pointing that out Andy! I just corrected the recipe listing… it’s supposed to be 2 stalks of chopped celery.
Thanks again!
Comment by admin — September 30, 2009 @ 7:40 pm
How many serving does this recipe make?
Comment by Jessica — October 12, 2009 @ 1:45 pm
Sorry Jessica,
In the midst of getting the recipes together, I always seem to forget to add the serving amounts (going to fix that).
This recipe will give you approx. 6-8 servings.
Comment by admin — October 12, 2009 @ 3:11 pm
In the buffalo wing soup it says add flour but not on list. How much should I add?
Comment by Jeff maxey — October 15, 2009 @ 10:23 pm
Sorry about that Jeff, and thanks for pointing that out. I’ve just fixed the recipe to show, that it is 1/4 cup of flour.
Comment by admin — October 16, 2009 @ 5:20 pm
so how many people say this is good?
sounds awesome
but dont know if others will really like
not to mention myself
is it creamy?
i love spicy but idk…
Comment by Viv — October 18, 2009 @ 7:05 pm
Hey Viv, this is a very good soup. It is a little creamy, and the temperature is controlled by how much hot sauce you put in. I always have to make a double batch of this, because everyone loves it!!! Hope you decide to try it!
Comment by admin — October 19, 2009 @ 12:47 pm
Can you use a crock pot with this recipe also?
Comment by Patty — October 3, 2010 @ 5:43 pm
Most definetly! Just make sure you soften the vegetables before they go into the crock pot.
Comment by admin — October 4, 2010 @ 12:36 pm
My family loved it – I been searching for a recipe for Buffalo wing soup for months. I found your recipe & made it on a Sunday night and it was completely gone not even 24 hours later. I added a large potatoe pre boiled and it just added a little extra to it but it was wonderful.
Comment by Jane — January 23, 2011 @ 12:25 pm
Glad everyone liked it! I’ve been known to use it as dip for some nachos the day after… well when there’s any left
Comment by admin — January 24, 2011 @ 9:34 am
I think I’m gonna impress some people with this recipe. Delicious, thank you. Gonna make it for our Bills opener party!
Comment by Linda — July 24, 2011 @ 3:21 pm
Sometimes I like to let it sit refrigerated overnight, and it makes a great dip as well. Glad you liked it Linda! Go Bills!
Comment by admin — August 1, 2011 @ 8:44 pm
I consider myself a decent cook and this recipe sounds delish, but I have to say I feel like a dunce….what is 10% cream.
Comment by Heather — October 26, 2011 @ 6:34 pm
Not a problem Heather… some call it 10% cream and some call it Half and Half cream. Hope this helps.
Comment by admin — October 29, 2011 @ 8:59 pm
This is one of my favorite soups, perfect for those chilly days.
Comment by Jen — December 6, 2011 @ 11:20 pm
This is my new favorite recipe! Thanks! I love how it uses real cheese. Totally delicious!
Comment by Beth — April 13, 2012 @ 8:48 am
Thanks Beth, it’s one of my personal favorites too. If they weather is gonna be cold, I always love bringing this one to the table
Comment by admin — April 22, 2012 @ 7:15 pm
Wow this is the best soup. Made it for the people I work with and they loved it. AWESOME.
Comment by Kirsten — July 27, 2012 @ 4:36 am
I made some changes to make this low fat and it still tasted amazing! used 2 cans of fat free evaporated milk instead of half and half, used only 1 cup of low fat cheddar and 1 cup fat free blue cheese dressing. Still was fantastic!!
Comment by Doreen — September 25, 2012 @ 8:08 pm
I’m going to give that a try Doreen! Never hurts to have a healthier recipe that tastes just as great! Thanks so much.
Comment by admin — September 28, 2012 @ 10:34 pm