Creamy Buffalo Chicken Soup

Originally posted Wednesday, September 26, 2012

So it is rainy outside and Jake has had some of the longest work weeks he has ever had. He goes from work to school two days a week and has a great new job/opportunity at a radio station on the weekends. The fact is our lives are moving fast and he deserves a good- creamy delicious bowl of comfort food.

I will mention that the love that Jake and I have for buffalo chicken wings- is well… completely out of hand! We could eat them everyday. In fact, I constantly say I think that is the one food eating contest I may actually have a chance at winning.

So tonight’s soup is: Buffalo Chicken Soup!
(I got this recipe from Jake’s mom Heidi and I think she got the info from All Recipes. In the end she varied hers and then I changed up the one she gave me- but I guess that’s how it goes with cooking,  my thoughts are it’s no fun unless you add your own twist


  • 1/4 cup butter
  • 1 small onion, diced
  • 1/4 cup all-purpose flour
  • 1 1/2 cup half-and-half cream
  • 1 1/2 cups water
  • 3 cups chicken stock
  • 1 1/2 cups milk
  • 1 rotisserie chicken (I used a precooked one from the market and just coarsely chopped it up once I took the meat off the bone and removed the skin)
  • 1/4 cup buffalo wing sauce, or more to taste (I use Frank’s buffalo Style “I put that s**t on everything”)
  • 1 1/2 cups shredded mild cheddar jack cheese (or the one you prefer)
  • salt and pepper to taste
Lets get started:
Grab your favorite pot to make soup in.
Put in your 1/4 cup of butter and begin to melt it on medium heat-
Add the onion 
Cook the onion until tender (should be about 5 minutes)
Add the flour and allow it to cook until all the butter soaks it up and it gets cooked. (About 3 min) 
Very slowly stir in the water, chicken stock, milk and half and half.
Stir in your chicken, your buffalo wing sauce and your cheese.
Now just salt and pepper your soup to taste- reduce the heat and let it simmer so all the cheesy goodness melts in- I would say let it simmer about 10 minutes. 
You have just made a pot of buffalo chicken soup amazingness! (or at least I think so) I hope you enjoy this as much as we do!
Serves: 4-6
Side note- if you use the whole chicken you may want to up the amount of liquids you use a bit so that you get a more “soupy” consistency. If you are only using the white or the dark meat you should be just fine. You are looking to use about 2 cups of chicken
*I will say- this soup is by no means a soup you should eat often, it is good but probably not so great for you.
Gluten Free?- use gluten free flour or skip the roux process and add corn starch to your cream and milk step to help thicken it up.
I would also say use your own chicken- I know that store bought rotisserie chicken are usually not ‘certified gluten free’.

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