Buffalo Chicken Soup
I love making up new soups. I have been wanting to make Buffalo Chicken Soup for a while now, but I didn’t want to make a creamy version. I’m not big on creamy soup unless it’s lobster bisque, and even then, only a small amount.
For mine, I top it with blue cheese crumbles, cilantro, scallions, and avocado. The kids used cheddar and a little sour cream. We all had (blue) corn chips. I just thought the blue corn would look pretty with the soup.
When you make the Basic Baked Chicken for this recipe, you only need 3 breasts. And be sure to save the juice or drippings. They have lots of flavor, and you just pour them right into the soup.
If you don’t have time to make chicken, you can always use a store-bought rotisserie chicken. Just take the skin off, and use the juice from that.
Total Time (not including making the chicken): 8 hours; hands on time 30 minutes
Difficulty Level: Easy
2 cans cannellini or navy beans
4 stalks Celery, diced medium
3 Carrots, peeled and diced medium
1 Red bell pepper, diced medium
1 cup buffalo sauce (I used Frank’s Buffalo, but Sweet Baby Rays is good, too)
1 dry ranch seasoning packet
Chicken broth, about 12 cups, as needed
Blue cheese crumbles
Shredded cheddar cheese
- Add all ingredients (of course not garnishes), starting with the veggies on the bottom.
- Cook on high for 6-8 hours, or until the veggies are cooked and all the flavors have come together.
- Serve hot with your favorite garnishes.