Skip the hot wings and head straight for the soup pot. This Buffalo chicken soup is a bold, zesty eruption of familiar flavors.
- 4 tablespoons unsalted butter
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup chopped leeks (white and light green parts only)
- 2 large cloves garlic, minced
- 1 teaspoon coarse salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 4 tablespoons all-purpose flour
- 8 cups low-sodium chicken broth
- 1 cup whole milk, warmed
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup Buffalo sauce (homemade or store bought, such as Frank’s RedHot Wings Sauce)
- 4 ounces cream cheese, softened
- 1 cup shredded or chopped good-quality white American cheese
- 2 ounces crumbled blue cheese
- 2 tablespoons minced fresh chives
- In a large soup pot over medium-low heat, melt the butter. Add the celery, carrots, leeks, garlic, salt, and pepper and saute until the veggies have softened, about 5 minutes. Add the flour and cook, whisking often until the roux is a light golden color, for about 2 minutes.
- While whisking, gradually pour the broth and the milk into the roux, creating a smooth, lump-free mixture. Stir until well-combined. Add the chicken breasts to the pot and bring the soup to a boil. Reduce the heat to low, cover with a lid, and simmer until the chicken breasts are cooked through, about 15 minutes.
- Remove the chicken from the pot, allow it to cool slightly, and then shred the meat.
- Whisk the Buffalo sauce, cream cheese, and white American cheese into the soup until thoroughly combined. Return the shredded chicken to the pot and cook for several more minutes to allow the flavors to combine. Season to taste with additional salt and pepper.
- Divide the soup among bowls and garnish with the blue cheese and chives.
- Category: Chicken
- Method: Stovetop
- Cuisine: Soup
Keywords: buffalo sauce, chicken, soup