Buffalo Chicken Soup

My husband and I have had an ongoing argument for years. He doesn’t believe soup is a meal. I on the other hand could eat soup just about every night. When I saw this recipe I knew the end of that argument was near. It was sent to me by my friend Lisa who lives in Buffalo. Buffalo also happens to be my husband’s hometown, which explains his love for all things made from chicken and Frank’s hot sauce. It’s become a popular menu item around town, but somehow during all our visits I’d never seen it. How could I have missed this? This soup is even better than it sounds. On the spot my husband renounced his disdain for soup and said this should be on the weekly menu.

It’s a very simple dish to prepare – ready in about 30 minutes. I think this is the perfect mix of heat from the spices and creamy cool from the cheese and milk – but you can easily adjust any of the ingredients to suit your taste. If you’re making this for children you may want to make use less hot sauce during cooking, then let each person add it to their individual bowls.

I quickly read through the recipe, then made the soup from memory to save time. When I looked back at the instructions I realized I had changed just about every step – sorry Lisa! But that just tells you how easy it is to have this incredibly delicious MEAL on the table in no time flat.

Buffalo Chicken Soup

serves 4 – 6

4 small chicken breasts, cubed

olive oil

salt

4 tablespoons light butter

1 cup celery, diced

1 cup carrots, diced

1 cup onion, diced

2 cloves garlic, minced

1/2 cup flour

64 ounces fat free chicken broth (two cartons)

1/2 cup milk

1/4 cup Frank’s Hot Sauce

1/4 teaspoon cayenne pepper

8 ounces light Velveeta cheese, cubed

Heat olive oil in a large non-stick skillet over medium high heat. Add cubed chicken and salt to taste. Cook until no longer pink, stirring occasionally. Set aside.

Meanwhile, melt butter in a large pot over medium heat. Add celery, carrots, and onion. Cook 5 minutes, stirring occasionally. Add garlic, continue cooking 1 – 2 minutes. Add flour to vegetables in pot and cook, stirring frequently, for 5 minutes.

Add chicken broth, milk, hot sauce, cayenne pepper, and cooked chicken to pot. Bring to a boil and reduce heat to low. Allow to cook for 5 – 10 more minutes, stirring occasionally.

Add cheese and stir until melted. Serve immediately.

Original recipe adapted from the Buffalo News
Other posts you may like:
Buffalo Mac and Cheese
Grilled Potato Wedges with Buffalo Blue Dip
Pizza Pot Pies

Comments

Kerri says:

September 30, 2010 at 12:23 am

I am so going to have to try this as it gets colder!

We just had buffalo chicken sandwiches (I do the meat in the crock pot)

Judi says:

November 3, 2010 at 6:11 am

I can't wait to try this! I am from Buffalo also (Town of Tonawanda) and love the taste of Franks Hot Sauce! I would love to see more Buffalo recipes posted here! Thank you Susan for all the good recipes!

Comments

Hello,

Subscribe to Our Family Eats

Thank You!

Advertisement

Grab My Button!