Saturday, December 8, 2012

Buffalo Chicken Soup

Those of you who follow this blog faithfully know that I absolutely love a good soup.  Imagine my surprise last weekend when hubby and I went to a diner for lunch and the waitress told me the soup of the day was a Buffalo Chicken soup.  Since I've never heard of such a wonderful thing, I decided to give it a try.

Let me tell you, the flavors were so subtle and comforting and delicious that I had to try to make it at home myself. When you read the title, you would probably automatically think that it would be a bright orange vinegar filled bowl of broth with chicken.  I was very pleasantly surprised to taste what was basically a broth soup with a taste of the buffalo chicken sauce, tender pieces of chicken, and filling chunks of potato.  Trust me when I say you'll just have to try it for yourself.  I'm going to try making it for us this weekend in the crockpot.  I'll keep you posted as to how it comes out.

1 small onion, diced
1 cup celery, diced2 Tbsp olive
1 clove garlic - minced3 (14.5 oz) cans chicken broth (or you can use the broth made from boiling your chicken)1 (16 oz) container light sour cream4 cups cooked boneless skinless chicken breasts- chopped
½ cup buffalo wing sauce (more or less to taste)2 medium potatoes - washed, peeled, and chopped


  1. In a pot, boil chicken until center is no longer pink (approximately 20-30 minutes depending on the thickness of your meat). When done, remove chicken from stock and chop. Set aside.
  2. In a large pot, heat olive oil over medium heat.
  3. Add celery and onion and saute until fragrant and transparent - approximately 3-4 minutes.
  4. Add minced garlic and saute for an additional minute, stirring occasionally.
  5. Add chicken broth, buffalo wing sauce, and potatoes. Bring to a boil and reduce heat to simmer for 30-40 minutes or until potatoes are tender.
  6. Reduce pot to low heat and add chicken back to pot. Simmer for an additional 10-15 minutes.
  7. Pour into bowls and garnish with chopped green onion, sour cream, buffalo chicken sauce, or cheese  (either cheddar or blue cheese crumbles) and enjoy!
Now for my crock pot, I'm just going to throw everything in there and cook on low for approximately 6 hours. Hopefully everything will taste just as great! Let me know if you try it!

The original mash up of recipes came from three different blogs. Check their original recipes out here, at the But Mama, I'm Hungry! blog, from macaroniandcheesecake blog, and from celebratemag. Go show these folks some love and let them know that Kesha sent you!

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