Tuesday, September 25, 2012
Buffalo Chicken Soup
Hot Wings. Just thinking the word makes my juices start and there you go- Forget it. I have a full blown taste for those delicious little guys that won't be satisfied until I have about a dozen in my belly! They are one of my favorite foods ever! Who doesn't love wings? That spicy, addicting flavor is always a hit at parties. And with Football Season upon us what a perfect time to add a new recipe to your Party Cookbook?! It tastes exactly like Buffalo Chicken Wings only it is way less messy *grin*. I can guarantee that this soup will be gobbled up in seconds flat, so I highly recommend making a double batch! It is that good. You will be the Hit of the party for sure! If you are making it for dinner I suggest serving it alongside a garden salad topped with Blue Cheese or Ranch style salad dressing.
When making the soup, start with only a 1/4 of a cup of Franks Hot Sauce, and then go up from there. If you aren't into spice, but love the flavor, a 1/4 of a cup will be perfect for you. But if you like heat and spice like we do then 1/2 cup is a great amount. You can always put the bottle on the table and people can add more to suit their own personal taste. Don't forget, it is always easier to add more!
Buffalo Chicken Soup
recipe adapted from allrecipes
1/4 cup butter (1 stick)
3 celery stalks, chopped
1 medium onion, chopped
1/4 cup flour
3/4 cup half and half or whole milk
3 cups chicken stock
2-3 large chicken breasts, cooked and shredded (or 2- 12.5 oz. cans of chicken)
1/4-1/2 Cup Franks Hot Sauce, depending on spice preference
2 cups cheddar cheese, shredded
salt and fresh ground black pepper to taste
blue cheese crumbles and fresh flat leaf parsley for garnish
Melt the butter in a large stock pot over medium-high heat and the celery and onion and cook until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more.
Slowly stir the half-and-half and chicken stock into the mixture, about 1/4 cup at a time allowing the mixture to thicken before adding more. Once all the liquid is added,
stir in the chicken, Franks Hot Sauce, and Cheddar cheese. Season with salt and pepper.
Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes. Add up to an additional 1 cup of water or chicken stock to reach your desired soup thickness.
Ladle into soup bowls and garnish with crumbles of blue cheese and fresh flat leaf parsley. Serve with a garden salad topped with Blue Cheese or Ranch Style dressing.