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Buffalo Chicken Soup

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.

Buffalo Chicken Soup, Buffalo Chicken Soup,

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

 

Buffalo Chicken Soup, Buffalo Chicken Soup,
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.
Buffalo Chicken Soup, Buffalo Chicken Soup,

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

Buffalo Chicken Soup, Buffalo Chicken Soup,

Add the milk and broth slowly while stirring.

Buffalo Chicken Soup, Buffalo Chicken Soup,

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!

Buffalo Chicken Soup, Buffalo Chicken Soup,

Simmer for 5 minutes more, then add the cheese.

Buffalo Chicken Soup, Buffalo Chicken Soup,

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

Taste, and add salt and pepper as needed. You are ready to serve.
Buffalo Chicken Soup, Buffalo Chicken Soup,
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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 Soup, Buffalo Chicken Soup,
I modified this recipe from  All Recipes