Buffalo Chicken Wing Soup – a delicious recipe with celery, carrot, red onions, hot sauce, all-purpose, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a stockpot, melt the butter and add the celery, carrots, and onions. Cook until slightly tender.
2
Add the flour and coat the vegetables and continue to cook for approximately 2 minutes. Then add the chicken stock and continue cooking. Stir until the liquid begins to thicken.
3
Add the chicken and heavy cream and stir to combine the cream. Increase heat to bring soup almost to a boil. Add the hot sauce (if you're from Buffalo, you know Frank's is one of the better ones, but there are many out there that are just as good or better) and cheddar cheese and continue stirring until very well incorporated.
4
Serve in heated bowls and garnish with bleu cheese crumbles.
5
***(The prep and cooking times are estimated and do not include cooking chicken time).
2551
kcal
Calories
171
g
Fat
34
g
Carbs
214
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup diced celery, 1 cup diced carrot, 1 1/2 cups diced red onions, 12 ounces hot sauce, and more.
Yes, Buffalo Chicken Wing Soup 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.
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