Buffalo Chicken Soup And Blue Cheese Croutons

Name: Buffalo Chicken Soup And Blue Cheese Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Boneless, Skinless Chicken Thighs; 3 cups Bread Cubes (any Leftovers Will Work!); Salt And Pepper; 1 stick Butter, Melted, Divided; 1/3 cups Blue Cheese Crumbles, Plus Extra For Topping; 1 whole Carrot Finely Diced; 3 stalks Celery, Finely Diced; 3 cloves Minced Garlic; 2 whole Scallions, Thinly Sliced, White And Green Parts Separated; 8 ounces, fluid Tomato Sauce; 3 cups Chicken Broth; 2 Tablespoons Hot Sauce, Plus More To Taste

Servings: persons

1 pound Boneless, Skinless Chicken Thighs
3 cups Bread Cubes (any Leftovers Will Work!)
Salt And Pepper
1 stick Butter, Melted, Divided
1/3 cups Blue Cheese Crumbles, Plus Extra For Topping
1 whole Carrot Finely Diced
3 stalks Celery, Finely Diced
3 cloves Minced Garlic
2 whole Scallions, Thinly Sliced, White And Green Parts Separated
8 ounces, fluid Tomato Sauce
3 cups Chicken Broth
2 Tablespoons Hot Sauce, Plus More To Taste

1
Preheat oven to 400u00b0F. In 2 separate baking dishes, arrange the chicken in one even layer and the bread cubes in one even layer. Sprinkle both dishes with salt and pepper, and drizzle each with 1/3 of the melted butter. Sprinkle the blue cheese crumbles over the bread cubes.
2
Place both roasting dishes in the oven. After 10 minutes, toss the croutons and return to the oven for 5 minutes more. When the croutons are golden, after about 15 minutes, remove from the oven. About 10 minutes after that, remove the chicken from the oven when cooked through. Use 2 forks to shred the chicken, saving any juices from the roasting pan.
3
Meanwhile, make the soup base. Drizzle a little bit of the remaining butter into a medium soup pot and turn the heat to medium-high. Add most of the carrots and celery (reserving some for topping), garlic, and scallion whites. Stir veggies for 7 minutes to soften, then add tomato sauce, stock, and hot sauce. Stir the soup, then cover and reduce the heat to low. Simmer the soup for 15 minutes or until thickened slightly and the veggies have softened.
4
Uncover the soup and increase the heat to medium-high. Add the chicken and any juices and remaining melted butter. Taste the soup, and add salt and more hot sauce to your preference.
5
When heated through, serve the soup with the croutons, reserved raw veggies, and extra blue cheese crumbles.
6
Enjoy!

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Boneless, Skinless Chicken Thighs, 3 cups Bread Cubes (any Leftovers Will Work!), Salt And Pepper, 1 stick Butter, Melted, Divided, and more.

Yes, Buffalo Chicken Soup And Blue Cheese Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!