Buffalo Chicken Soup

Growing up I wasn’t a huge fan of spicy foods, the smell alone would make me a little sick. My grandfather practically drank Tabasco sauce with how much he used it on every.single.thing. he ate. My brother D is the same way. Nothing is too hot for him!

As I entered college I began experimenting more with what I ate and at some point I decided I like hot sauce particularly Louisiana Hot Sauce it’s not extremely hot and has a great flavor. Whenever I have a recipe that calls for hot sauce I always use Louisiana Hot Sauce and it was no different when I made Buffalo Chicken Soup. I had a HUGE craving for something spicy and knew it would hit the spot! This was by far one of the best soups I have ever made, it was a HUGE hit in our house and I wish I had made a double batch!

I didn’t do a step by step this time, I was super hungry and super tired but it was so good I couldn’t NOT share the recipe with you!

Buffalo Chicken Soup

Ingredients

2 tablespoons butter
1 pound chicken, cut into one inch pieces
1/2 cup onion, diced
1 cup celery diced
1 cup carrot, diced
2 cloves garlic, chopped
2 tablespoons flour
3 cups chicken stock
1/4 cup Louisiana Hot Sauce
1 large Potato, peeled and diced
Salt and Pepper to taste
1 cup heavy cream
1/2 cup blue cheese, crumbled

Directions

  1. Melt the 2 Tbs of butter in a large sauce pan over medium heat.
  2. Clean and dice the chicken into bite sized pieces, add the chicken and saute until golden brown, about 8-10 minutes.
  3. Dice 1/2 cup onions, 1 cup of celery and 1 cup of carrots and add it to the chicken, cook until tender, about 10-15 minutes.
  4. Add the 2 cloves of garlic and 2 tbs of flour about one minute.
  5. Add 3 cups of chicken broth to the chicken and vegetables. Next add the 1/4 cup hot sauce and diced potatoes. Bring to a boil and then reduce the heat and let it simmer for about 20-30 minutes or until the potatoes are soft.
  6. Season with salt and pepper to taste.
  7. Add one cup of heavy cream and the blue cheese leaving some for garnish, continue to simmer until the cheese has melted!
  8. Serve with Celery Sticks or Carrot Sticks.
  9. Enjoy!
http://littlebgcg.com/2011/11/buffalo-chicken-soup.html

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Comments

  1. Beth Rees says

    This looks delicious. I actually did not like any spicy food until my 2nd pregnancy. With that pregnancy I wanted everything spicy and really like it which was weird for me since I normally go away from spicy food. Even after I still like some spice!

  2. Debbie says

    This is a GREAT soup recipe…it’s my absolute favorite! I stumbled upon your page and tried this recipe several months ago and have been making it ever since. It’s sooo good! My kids love it! It’s yummy! Thank you!!!

  3. Amanda says

    This recipe looks wonderful. However, my family is not a fan of blue cheese. Do you have any suggestion on a substitution? Maybe cheddar cheese or something?

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