Buffalo Chicken Wing Soup Recipes

SLOW-COOKER BUFFALO CHICKEN SOUP

Steps:

• In small microwavable bowl, microwave cream cheese uncovered on High 30 to 45 seconds or until softened. Add 1/3 cup cayenne pepper sauce; mix well using whisk.
• In 3- to 4-quart slow cooker, mix chicken, onion, 1/2 cup celery, the chicken broth, salt and pepper. Stir in cream cheese mixture.
• Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Stir in 1 1/2 cups of the shredded cheese; cover and continue cooking about 15 minutes or until cheese is melted.
• Stir and serve with remaining 1/2 cup shredded cheese. Garnish with remaining ingredients.

BUFFALO CHICKEN SANDWICH SOUP

Steps:

• In medium bowl, stir together chicken, pepper sauce, salt and pepper.
• In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken mixture. Cook 7 to 9 minutes, stirring occasionally, until no longer pink in center. Stir in onion, celery and garlic. Cook 2 to 3 minutes, stirring occasionally, until vegetables have softened. Sprinkle flour over chicken-vegetable mixture, stirring constantly until mixture is bubbly. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Slowly add cheese, 1/2 cup at a time, stirring constantly with whisk until cheese is melted and heated through.
• Serve soup topped with chopped celery, blue cheese, crushed tortilla chips and additional pepper sauce, as desired.

BUFFALO CHICKEN WING SOUP

Steps:

• In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.

SLOW COOKER BUFFALO CHICKEN WING SOUP

Steps:

• Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.

BUFFALO CHICKEN WING SOUP

Steps:

• In a large Dutch oven or soup pot melt the butter over medium heat. Add the onions, celery, carrots, garlic and stir. Season generously with salt and pepper and cook for about 5 to 7 minutes or until the onion and carrots soften.
• Meanwhile, season the chicken thighs with the cajun seasoning and toss together with the buffalo wing sauce, making sure each thigh is covered in cajun spice and sauce. Grill the chicken on a grill pan for about 4 minutes per side, just until you get some grill marks. The chicken doesn't have to be cooked through completely, as it will cook some more in the soup. Remove from grill pan and shred with 2 forks.
• Sprinkle the flour over the vegetables and stir. Add tomato paste, chicken broth, wing sauce, sour cream, blue cheese, blue cheese dressing and stir well, so that the tomato paste dissolves. I use a whisk to make sure it's stirred well. Bring to a boil.
• Add the shredded chicken to the pot and turn the heat down to a simmer. Simmer for 30 minutes.
• To serve, garnish with parsley, top with blue cheese and green onions.

SPICY BUFFALO CHICKEN WING SOUP

Steps:

• In a stockpot, melt the butter and add the celery, carrots, and onions. Cook until slightly tender.
• Add the flour and coat the vegetables and continue to cook for approximately 2 minutes. Then add the chicken stock and continue cooking. Stir until the liquid begins to thicken.
• Add the chicken and heavy cream and stir to combine the cream. Increase heat to bring soup almost to a boil. Add the hot sauce (if you're from Buffalo, you know Frank's is one of the better ones, but there are many out there that are just as good or better) and cheddar cheese and continue stirring until very well incorporated.
• Serve in heated bowls and garnish with bleu cheese crumbles.
• ***(The prep and cooking times are estimated and do not include cooking chicken time).

AMAZING CHICKEN WING SOUP RECIPE - (3.9/5)

Steps:

• In a big saucepot, melt a stick of butter with ¼ cup white vinegar and saute the onion and garlic for about 10 mins. Add 3 cup of finely chopped chicken to the mixture, and sprinkle in some salt, black pepper, a tsp of chili powder and ½ cup of hot sauce. (You can use raw or cooked chicken- raw chicken makes it more flavorful- just make sure its finely chopped or even quickly through a food processor). You can also add any wing sauce you may like or own- a ¼ of a cup or so, in addition to the hot sauce. Cover with a lid and let cook for appx. 20 minutes. Next add 29 ounces (2 cans) of chicken broth, one can of both cream of chicken and cream of celery soup, a cup of celery and appx. 2/3 cup of finely shredded carrot, and the cup of blue cheese dressing (not chunky blue cheese). Let simmer, covered at low heat for 45 minutes (or until celery and carrots are soft), stirring constantly. Finally add the 16 ozs. Of shredded monterey jack gradually, stiring the whole time. Simmer for another 3-5 minutes and serve.