Just 30 minutes and you can have a big, steaming bowl of chicken soup with a cute and cheesy toasted baguette and tons of other stuff piled on top. In a snap I tell you.
You are going to like this. I promise.
This is what it looks like when you ladle soup into a bowl from behind a camera.
This is what it looks like when you miss. Missing is my middle name.
These things down here… they equal the best flavor combo ever. Takes potatoes to the next level too. Trust me. Do this.
Here is my really tan hand.
See? Really tan.
When I first started this blog thing, my brother mentioned that he had an incredible buffalo chicken soup that I needed to recreate. It’s been on my radar and I’ve been harassed for… the lack there of. But sometimes things just don’t sound good to me. That’s the only way I develop recipes. What sounds good to me righthisveryinstant? With few exceptions, obviously. I mean if I had it my way, we would eat mashed potatoes, gravy, pulled pork and chocolate chips every way ’til Sunday.
Then I’d make something out of Cinnamon Toast Crunch. Hellllllllo lover of 1996.
Luckily for me and my mouth, I was in the mood for buffalo chicken soup.
Not luckily for my lips, which are the most chapped (chappiest? chappest? most chappedetest?) they’ve ever been in my life. They currently hate me. Seriously. This is becoming a problem. I’m ’bout to go to the ER for my lips then stuff my head in a jar of vaseline.
This soup is straight up broth. No cream and just a little cheese, but not enough to make it super thick. In fact… I claim that this soup is healthy. Not all of you might… but I’m weird. Or maybe it’s you that’s weird. Whatever. It works for me.
So let’s get all of the bits and pieces out of the way:
Do I think you can make this in the crockpot? Sure.
Do I think you should add heavy cream? Definitely. I was out. And lazy.
Do I think you should make it for the Super Bowl? Yes, but quadruple it. Or more.
Do I think you should make it because it’s Tuesday? Um, duh. I’ll be over.
Do I think you can use other cheese? Frankly, no. But what am I gonna do, hunt you down?
Do I think you can skip the cilantro, because you know, cilantro is disgusting and you’d rather put the bar of soap in your mouth before actually even eating it? Don’t get me started. But I love you anyway.
Buffalo Chicken Soup
serves 2 as a meal, 4 as a starter
2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded
2 tablespoons olive oil
1 sweet onion, diced
2 garlic cloves, minced
1 tablespoon flour
32 ounces low-sodium chicken stock
1/3-1/2 cup buffalo wing sauce
1/3 cup freshly grated cheddar cheese
1/4 cup freshly grated parmesan cheese
sliced whole wheat baguettes, toasted with parmesan cheese
sliced green onions, crumbled gorgonzola and cilantro for topping
Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.
Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola.
Now why are you still here? You should be in the kitchen.
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Might I suggest adding Yancey’s Fancy Buffalo Wing Cheddar? It’s a little spendy, but well worth it, and it’s produced just outside of Buffalo, NY! It’s rather amazing.
Loved the soup…and so did my friends. We just found that it might have been too much onion for the recipe proportions here, maybe a half onion may have been better. Otherwise we LOVED it!
I would make 4 times the amount. I did not add onions. I did add a small amount of whipping cream. Less than 1/4 cup
This was soooo GOOD!! even the hubby liked it…
Hey, this looks great, sorry for my ignorance but what’s buffalo wing sauce, is it like barbecue? If so I have to create my own we don’t have it in Italy. Nice photography,
Buffalo Wing Sauce Recipe
1/2 cup butter
1/3 cup hot pepper sauce (Frank’s Hot Sauce or Tabasco)
1/3 cup ketchup
2 tablespoons honey
Combine the butter, hot sauce, ketchup, and honey in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Use as a sauce for cooked chicken wings or pieces.
How would you do this in a crockpot?
made this last night and wouldn’t change a thing. It was delicious! I enjoy your recipes because they are simple and easy. I live alone and only have an occasion to cook for someone so I don’t like to keep too much food at the house, so it’s frustrating to read recipes that ask for ridiculous ingredients that i would never use again and for only just a small amount. so what i’m trying to say is, thank you. i have always loved cooking, and i’m quite good at it, and you’ve made me want to cook again.
I made this last night with homemade tortilla strips. It was so good. The bf said it was one of the best soups he’s ever had. I wish I had leftovers right about now.
Made this for a snow day lunch today and it was fabuloussssssssssss! Used chicken thighs (my fave) and salsa jack cheese, topping with crushed tortilla chips. Gahhh love your recipes, you rock, per usual
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