Buffalo Chicken Soup
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.
Servings 6 Servings
- 3 Tablespoons Butter
- 1 Large Carrot Diced
- 1/2 Sweet Onion Diced
- 2 Cloves Garlic Minced
- 1 Stalk Celery Diced
- Salt and Pepper To Taste
- 1/3 Cup All Purpose Flour
- 32 Ounces Low Sodium Chicken Stock
- 1/2 Cup Whole Milk
- 2 Tablespoons Buffalo Sauce or To Taste
- 1 1/2 Cups Mozzarella Cheese Shredded
- 1/2 Cup Bleu Cheese Crumbles
- 1/4 Cup Parmesan Cheese Grated
- 2 Cups Rotisserie Chicken
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.
Calories: 336kcal | Carbohydrates: 12g | Protein: 25g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 797mg | Potassium: 388mg | Sugar: 3g | Vitamin A: 2230IU | Vitamin C: 2.2mg | Calcium: 297mg | Iron: 1.1mg
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