Buffalo Chicken Soup

This recipe came across my inbox from the nice folk at Betty Crocker, and, well, I just had to try it.

Ermmm… with just a few, tiny changes.

First things first; this is one fine soup, but, I was a bit confused by their name for it: Buffalo Chicken Sandwich Soup.

The closest thing to making this like a sammich was the dusting of crushed tortilla chips on top at the end.

But. Not to worry, after trying it their way, we had leftovers a couple of evenings later and I served the soup over buttered, grilled sourdough bread slices.

Now that, my friends, is a Buffalo Chicken Sammich Soup!

•2 lb boneless skinless chicken, cubed
•1/4 cup Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce
•1/2 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•2 tbsp unsalted butter
•1/2 cup diced onion
•1/2 cup diced celery
•2 cloves garlic, minced
•1 tbsp Sherry Peppers Sauce*
•2 tbsp flour
•4 cups unsalted chicken stock
•4 cups shredded Cheddar cheese
•Chopped fresh parsley

•Chopped celery
•Blue cheese crumbles
•Crushed tortilla chips, if desired
•Grilled sliced sourdough bread (better)

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Toss the cubed chicken in the hot sauce along with the Seasoned Salt, black pepper, and Aleppo pepper.

Melt the butter in a Dutch oven over medium-high heat, then add the chicken, toss to coat in the melted butter, and cook, stirring often, for eight minutes or so, until the chicken is no longer pink.

Add the onion, celery, garlic, and Sherry Peppers Sauce and continue to cook, stirring often, for another three minutes or so, until the veggies are softened.

Stir in the flour and cook, stirring constantly, for another minute or so, until the mixture becomes bubbly.

Slowly whisk in the chicken stock and bring to a boil.

Reduce the heat to low and simmer, uncovered, for ten minutes.

Add the cheese, 1/2 cup at time, whisking until each addition is melted before adding the remaining cheese.

Stri in chopped fresh parsley, and serve.

As I noted, the folk at Betty Crocker suggest blue cheese crumbles, celery, and crushed tortilla chips, which was all very nice.


Spooning it over those grilled sourdough slices, then topping with blue cheese crumbles, diced celery, and more parsely was way better!

Holidaze Note: do you still have turkey in the freezer from Thanksgiving? Go ahead and use that in place of the chicken. Just toss it in the seasoned hot sauce and cook for just a couple of minutes before adding the veggies and continuing on with the rest of the recipe.

Either way, you like Buffalo chicken wings?

You will love this soup.

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