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Buffalo Chicken Soup
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Buffalo Chicken Soup

Buffalo Chicken Soup

Rich, warm, comforting and certainly buffalo-y. I'd never even heard of this until it was suggested by @craigmercier4180 for viewer recipe month. It's simple and delicious. A little grilled bread would be great alongside.

Serves 4-ish

Ingredients

  • 1/4 cup butter
  • 2 bunches green onions, chopped small, plus extra for serving - or
  • 1 medium yellow onion diced small
  • 3 celery stalk, diced small
  • 1/4 cup flour
  • 3/4 cup milk, I used 1/2 and 1/2
  • 3/4 - 1 cup chicken broth
  • 1/2 teaspoon celery seed or salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup (4 ounces) Velveeta cheese, cut into small cubes
  • 1/2 cup Frank's buffalo chicken sauce
  • 2 cups diced, cooked chicken - I cooked one chicken breast and it was a bit more but worked out great
  • Coarse black pepper for serving

Directions

  1. Melt butter in a pot over medium heat, and add onion and celery - cook until just softened, about 5 minutes
  2. Sprinkle flour over the top, mix in well to coat the veggies - about a minute
  3. Put in the milk & 3/4 cup of the broth, stirring well to mix in - let simmer on low a minute or two
  4. Now add the celery seed or salt, Velveeta and Frank's - continue stirring until cheese has fully melted
  5. Add the chicken, mix in well and let the chicken warm up
  6. Add more chicken broth if you want it thinner, if not you're ready to serve topped with a little green onion and a few grinds of black pepper

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