I made this soup a while back, loved it and then totally and completely forgot about it. Then a few weeks ago my SIL mentioned it to me, “Oh my word Megan you need to make that again!”
So I put it on the menu.
Finally got around to making it last week and it was just as good as I remembered – it had been such a long time since I had made it the first time Jeremiah didn’t remember ever eating it before, but he loved it too.
So creamy, so chickeny, so SpppIIIICCCCCCyyyyy…….
So I give to you the buffalo chicken soup….
If you have small children (as we do) who will eat pretty much anything, unless it is spicy (as we do) I recommend leaving the hot sauce out and just letting each person put their own in to their liking. That way the kids can leave it out completely and you don’t get complaints about it being to spicy 😉
- 1 stick butter
- 1 onion, diced
- 4 carrots, diced
- 2 stalks celery, diced
- 4 large yukon gold
- 2 cloves garlic, chopped
- ¼ cup flour
- 3-4 cups chicken stock
- 1 pound cooked chicken, diced or shredded (my favorite in soup is to use a whole chicken to make stock and then use the soft, delicious meat from that - YUM)
- Franks red hot sauce to taste
- salt and pepper to taste
- 1 cup heavy cream
- In a stock pot or dutch oven, over medium-high heat, melt the butter.
- Add the onion, carrot, celery, potato and garlic and cook until the onion is translucent.
- Add the flour and toss to coat everything.
- Pour in the chicken stock and bring to a boil. Reduce heat, cover and simmer until the potatoes are soft, about 15 minutes.
- Add the chicken, heavy cream, salt and pepper.
- If you want to add the Franks now, go for it or you can leave it out and just put the bottle on the table so each person can put it in to their liking.
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This wonderful recipe was adapted from ClosetCooking.com
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