Everything you love about Buffalo Chicken, blended in a rich and creamy soup.
There is a pizzeria down the road from where we live that has the best Buffalo Chicken Wing Soup. Last year when we moved back to Buffalo, my mother and I were out and about with the twins and we passed the pizzeria flashing a sign saying Buffalo Chicken Wing Soup. Both of us were hungry since we were probably out all day shopping so we headed in to try this soup. It was fantastic! We pulled over in the car and sat there and inhaled this soup, it was that incredible. But you got to expect good chicken wing soup coming from an area known for its chicken wings, right?
I ordered it a few times after that but I haven’t had it for a while. The other day when I drove past the pizzeria I noticed the the sign again and it jolted my memory of this delicious soup and I was thinking I need to get some again but then I thought even better, I have to make it!
I created this soup and it is a great comparison to this delicious Buffalo Chicken Wing Soup. I use a half a cup of hot sauce which I think gives it the right amount of kick. If you don’t like your chicken wings too hot, you may want to start with just a 1/4 cup of 1/3 cup and work your way up.
Buffalo Chicken Wing Soup
- 2 pounds boneless, skinless chicken breast (or about 3 cups cooked shredded chicken)
- 1/2 cup onion, diced
- 1/2 cup celery, chopped
- 1 garlic clove, minced
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups half and half
- 4 oz cream cheese
- 1/2 cup ranch dressing
- 2 cups low sodium chicken broth
- 1/2 cup hot sauce
- Preheat oven to 350 degrees. Line a medium baking sheet with aluminum foil. Season chicken breasts with salt, pepper and a dash of oregano. Place on baking sheet and bake for about 40 minutes until chicken is cooked thoroughly. Set aside until cool to touch then shred chicken with a fork and set aside.
- Melt butter in a large sauce pot on medium heat.
- Add onion, celery and garlic and cook until tender, about 7 minutes.
- Add in flour and stir until combined.
- Slowly add in half and half a few tablespoons at a time, stirring well after each addition and sauce is thick before adding more. Continue until all half and half is added.
- Stir in cream cheese and ranch and stir until cream cheese is melted.
- Sit in chicken broth.
- Stir in shredded chicken and hot sauce and cook until chicken is heated.
- Turn to low and simmer for at least 15 minutes stirring occasionally.
I also use fat free half and half and light Ranch dressing but you can use regular as well.