Buffalo Chicken Soup

posted by Krystle on February 16, 2016 5 Comments »

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Buffalo Chicken Soup: This creamy, cheesy comforting soup is perfect for a weeknight dinner. All the buffalo wing flavor you love in an easy 30 minute soup.

It’s not that I don’t WANT a yummy comforting meal at the end of the day. It’s just that I don’t always have time/energy to get one on the table.

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Between errands, care taking duties, and work it can sometimes be easier to just order takeout. Not in the mood for soup? Try Buffalo Chicken Quesadillas instead!

One of my favorite ways to speed dinner up is to use some prepared ingredients. One of the most flavorful out there is your grocery store’s rotisserie chicken!

That’s why I was thrilled to see that fellow blogger Trish over at Mom on Timeout created a cookbook dedicated to unique new ways to use it.

Her book 100 Creative Ways To Use Rotisserie Chicken has quickly become one of my favorites.

The Chapters Include:

Casseroles, Bakes, and More
5 Ingredients or Less
20 Minute Dinners
Handheld Favorites
Slow Cooker Creations
Comfort Foods
Savory Sandwiches
Sensational Salads
Slurpable Soups

Recipes I’m excited to try:

Cornbread Taco Bake (with french fried onions, I dieee!)
Chicken Nachos Supreme
Thai Chicken Flatbread Pizza
Mexican Manicotti
Chicken Ranch BLT Wrap

The recipe that I wanted to try right first was this Buffalo Chicken Soup recipe. It is total comfort food! Warm, creamy, and ready in less than 30 minutes.

It takes all my favorite buffalo flavors, and puts them into a bowl of slurpable goodness!

Hearty Buffalo Chicken Soup Recipe

Recipe Adapted via 100 Creative Ways To Use Rotisserie Chicken by Mom on Timeout

Buffalo Chicken Soup

Author: Krystle

Recipe type: Main Dish

Cuisine: American

Prep time: 10 mins

Cook time: 18 mins

Total time: 28 mins

Serves: 6 Servings

Buffalo Chicken Soup: This creamy, cheesy comforting soup is perfect for a weeknight dinner. All the buffalo wing flavor you love in an easy 30 minute soup.

Ingredients

3 Tablespoons Butter
1 Large Carrot, Diced
½ Sweet Onion, Diced
2 Cloves Garlic, Minced
1 Stalk Celery, Diced
Salt and Pepper, To Taste
⅓ Cup All Purpose Flour
32 Ounces Low Sodium Chicken Stock
½ Cup Whole Milk
2 Tablespoons Buffalo Sauce, or To Taste
1½ Cups Ounces Mozzarella Cheese, Shredded
½ Cup Bleu Cheese Crumbles
¼ Cup Parmesan Cheese, Grated
2 Cups Rotisserie Chicken

Instructions

In a large stock pot, melt butter over medium heat. Add in carrot, onion, and celery. Saute for 5-6 minutes or until tender.
Stir in garlic and cook for 1 more minute. Season with salt and pepper to taste.
Whisk in flour and cook for 1-2 minutes stirring constantly until thickened.
Pour in chicken broth and milk. Bring to a simmer. Cook for 5-7 minutes.
Stir in buffalo sauce and cheeses until melted.
Stir in chicken and cook for 5 more minutes or until heated through.
Serve with additional buffalo sauce and bleu cheese crumbles if desired.