Joyful Homemaking

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Buffalo Chicken Soup

Thank you for sharing!

Oh my goodness, I am so excited about sharing this soup! It is so scrumptious that my oldest son said it was the best meal he had eaten in a long time (I am trying to take that the right way). This cooler time of year, in my neck of the woods, makes soups just perfect for dinner, and this one is a definite winner.

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INGREDIENTS:

  • 1/4 cup butter
  • 2 – 3 diced celery sticks
  • 1 large carrot diced
  • 1 Tablespoon dried minced onion
  • 1/4 cup flour
  • 3/4 cup milk (it worked great with 1%)
  • 3 cups chicken broth
  • 2 cups chicken, cooked and cut up (I used two 13 ounce cans of chicken, drained)
  • 1/4 cup buffalo sauce
  • 3/4 cup cheddar cheese
  • 1/4 cup instant brown rice (optional)
  • salt and pepper

 

Dice celery, carrot and if using fresh, the onion. Melt butter in frying pan over medium heat and saute the vegetables for about 5 minutes.

Then add the flour, and stir and cook for two more minutes.

buffchicksoup

Add the milk and broth slowly while stirring.

buffchicksoup2

Simmer for a couple of minutes, then add the chicken, dried onion, instant rice and buffalo sauce.
Don’t be tempted to add more buffalo sauce, unless you like your food on fire!

buffchicksoup3

Simmer for 5 minutes more, then add the cheese.

buffchicksoup4

Stir it in, and simmer for about 5 more minutes.

Taste, and add salt and pepper as needed. You are ready to serve.
Print

Buffalo Chicken Soup

Course Soup
Author Joyful Homemaking

Ingredients

  • 1/4 cup butter
  • 3 diced celery sticks
  • 1 large carrot diced (optional)
  • 1 Tablespoon dried minced onion (original recipe uses fresh)
  • 1/4 cup flour
  • 3/4 cup milk (it worked great with 1%, original recipe uses half-and-half)
  • 3 cups chicken broth
  • 2 cups chicken (cooked and cut up (I used two 13 ounce cans of chicken, drained))
  • 1/4 cup buffalo sauce
  • 3/4 cup cheddar cheese (original recipe used twice as much, but for me, this was plenty)
  • 1/4 cup instant brown rice (optional)
  • salt and pepper

Instructions

  • Dice celery, carrot and if using fresh, the onion. Melt butter in frying pan over medium heat and saute the vegetables for about 5 minutes.
  • Then add the flour and stir and cook for two more minutes
  • Add the milk and broth, slowly while stirring.
  • Simmer for a couple of minutes, then add the chicken, dried onion, instant rice and buffalo sauce.
  • Simmer for 5 minutes more, then add the cheese.
  • Stir it in and simmer about 5 more minutes. Taste and add salt and pepper as needed.
  • If you like, top with sour cream, and serve with celery sticks.

If you like, top with sour cream, mozzarella, blue cheese or ranch dressing, and serve with celery sticks and a hearty bread.
This is another new delicious favorite at our house, hope you’ll enjoy it as well!

buffalo-chicken-soup3
I modified this recipe from  All Recipes

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Comments

  5. That looks so good. My family LOVES buffalo chicken anything! definitely pinning this one. would you come link it up to our recipe link up? (link up another recipe also if you like)~~I’d be thrilled!Sorry about deleted comment; forgot to give you the link if case you want to stop by! https://accounts.google.com/ServiceLogin?service=blogger&hl=en&passive=1209600&continue=http://www.blogger.com/blogin.g?blogspotURL%3Dhttp://www.katieslanguagecafe.com/2012/10/french-cuisine-friday-recipe-link-up-3.html%26zx%3Dx03xplptujp&ltmpl=private

    Reply

  6. I love soup this time of year too! And I gravitate towards anything that has the words Buffalo Chicken! Looks good!

    Reply

  8. This looks great! We went out to dinner and had some AWFUL buffalo wings. Maybe I will make this soup for lunch tomorrow to make up for it. Thanks for sharing on Friday Favorites!

    Reply

  9. Hi Margo,
    What a great soup, I can’t wait to try, it looks delicious. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  10. This looks fabulous! My family loves buffalo chicken dishes and I can’t wait to make this when it gets a little cooler here. Thanks for linking to the Weekend Potluck. I’m pinning this as we speak! Have a terrific week!
    ~Kim

    Reply

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