If you love Buffalo Chicken Wings then here is your new favorite soup! And Buffalo Chicken Soup is ready in a matter of minutes, with very little clean up. Finish it off with bleu cheese toast and it’s the perfect comfort-food meal.
Start with cooked chicken breasts. Leftover rotisserie chicken is perfect here. But if you don’t already have leftovers, an easy way to cook your chicken for the soup is to boil it. Boiling the chicken will ensure tender meat and couldn’t be easier. Set a pot of salted water to boil, cut two chicken breasts in half lengthwise. Add the chicken to the water, lower heat to medium-high and cook until the internal temperature reaches 165F. Set the chicken on a cutting board to cool slightly, then cube or shred for the soup. (I prefer shredded chicken in this soup.)
The base for this soup comes together quickly and is perfect Buffalo-style flavor. But here is a tip you must heed, trust me. Use Frank’s Buffalo Wing hot sauce. This is THE true buffalo wing sauce. If you don’t know about Frank’s, you’re going to love it in this soup and then use it sprinkled on scrambled eggs, over sliced avocados, as a dipping sauce for nuts (yes!). I might do an entire post on the many uses for this great hot sauce. Simple ingredients and no added sugar.
And last but super delicious, don’t forget the bleu cheese toast for dipping in the soup!
Buffalo Chicken Soup
Ingredients
- 5 1/2 cups chicken broth
- 3/4 cup sour cream
- 1/2 cup milk
- 3 tablespoons cornstarch
- 1/4 teaspoon black pepper
- 1/2 cup Frank's Buffalo Style Wing Sauce plus extra for garnish
- 2 cups cooked chicken, shredded or cubed
- 1 baguette of French bread, sliced thin
- Bleu cheese, crumbled
- Celery ribs for garnish, if desired
Instructions
- In a medium sized sauce pan, start heating chicken broth on medium heat.
- In a separate bowl, whisk the sour cream, milk, cornstarch and black pepper until smooth.
- Pour this mixture into the chicken broth, whisking it to incorporate into the broth. Raise heat to medium high and, stirring occasionally, cook until it just starts to boil. You don't want a hard boil, or the sour cream and milk may separate from the broth. But you want it to heat long enough to thicken the soup.
- Once the soup has thickened just a bit, add Frank's hot sauce and the cooked chicken.
- For the bleu cheese toasts, place sliced baguette onto baking sheet and spread a thin layer of butter on slices.
- Place under broiler and broil just until edges begin to turn golden.
- Remove from oven, sprinkle with bleu cheese and broil again until cheese begins to melt.
- Sprinkle extra hot sauce if desired and serve soup with toasts on the side. Garnish the soup with a rib of celery, also. It looks cool but doesn't really taste good in the soup.
Recipe adapted from a fun segment I saw on Studio 5 by Great Taste Buds.
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