Sunday, December 12, 2010

Buffalo Chicken Soup!

I have no idea why this picture is so small but this soup is so yummy. This is what was served at the White House tonight, and I am looking forward to leftovers for lunch tomorrow. It was super east and tasty, great to serve with salad or toast! Give it I whirl. It severs a lot so it would be great for Christmas company!


  • 1/4 cup butter
  • 3 stalks celery, diced
  • 1 small onion, diced
  • 1/4 cup all-purpose flour
  • 3/4 cup half-and-half cream
  • 3 cups water
  • 2 cups of milk
  • 1 cube chicken bouillon
  • 2 cups cubed cooked chicken
  • 1 1/2 cup buffalo wing sauce, or more to taste
  • 1 1/2 cups shredded Cheddar cheese
  • salt and pepper to taste


  1. Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter 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 water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, milk, buffalo wing 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.
2. I served with crumbled blue cheese on top and BAM!

No comments: