Are you the kind of person crave Buffalo chicken flavored dishes most of the time? It is addicting, isn't it?
Like many of you, I love Buffalo wings, too. But sometimes, I do want to stay away from the mess, especially on some days you want to be a couch potato. That was the reason I created this recipe.
Tug it under a cozy blanket on the couch streaming a movie with a bowl of hot soup tastes like Buffalo wings. Wouldn't you say that is one of the best moments of life? I would. Simple and relaxing.
Prep Time: 30 Minutes Cook Time: 45 Minutes Serving: 4-6
When I make soup, I don't usually make it too thick. This one is an exception. When I made this creamy Buffalo chicken soup the first time, I tried to make it similar to the regular soup I always make. It was not filling or thick enough to hold the Buffalo wing flavor. So, when I made it the second time, I made a thick one like this which comes out perfect.
Please feel free to replace the fat free half and half with regular milk or fat free milk.
Also, I purposefully put just a little bit of Buffalo wing sauce into the soup and serve the bottle of sauce on the dinner table. It is because some of my family members can only take a little bit of hot and spicy food. If you have family and/or friends like that, I highly recommend you to do the same as well.
1 pound Russet Potato (peeled and small dice)
10 oz Carrot matchsticks (rough chop)
1 small yellow onion (small dice)
2 stalk celery (small dice; reserve about 2 tbsp for garnish later)
2-4 cups Diced cooked chicken (rotisserie chicken, make your own or any chicken leftover would work out fine)
3 cups low sodium chicken broth (reserved 1 cup to thin out the soup, if it's too thick)
1 quart fat free half and half
6 tbsp butter (or 3/4 sticks)
3/4 cup flour
4 oz blue cheese crumbles (reserve about 1 tbsp for garnish later)
1 tbsp Buffalo sauce and more to serve on the side (I use Frank's Red Hot Wings Buffalo sauce)
1 tbsp garlic powder
Salt and pepper to taste
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