The Best Buffalo Chicken Wing Soup Recipe
Now I know what you might be thinking, “Chicken wing soup? Jo are you sure?”. Yes I’m sure! This soup is absolutely heavenly, creamy, a little spicy, and packed full of flavor. There are no chicken wings in this soup, believe it or not. I used chicken thighs which I seasoned with some cajun seasoning and buffalo wing sauce. The reason this soup tastes like Buffalo chicken wings is because of all the wonderful ingredients that go into it, like Buffalo wing sauce, blue cheese and blue cheese dressing I was watching Diners Drive ins and Dives recently and on this particular episode they were making Buffalo chicken wing soup and as soon as I saw it I fell in love. I love Buffalo chicken wings and I thought the idea of turning this into a soup was brilliant.
Ingredients
Soup
Butter – Unsalted as we want to control the sodium in our dish. Sauce – I used Frank’s Buffalo wing sauce today, it adds the perfect tang and hit of heat to our dish. We’re also using blue cheese dressing to really ensure that blue cheese flavor is in every bite. Cheese – Crumbled blue cheese to really get that buffalo chicken flavor. Sour cream – Totally optional but completely delicious, just a dollop will do. Veggies – Carrots, onion, and celery as our mirepoix, aka soup base. Tomato paste – This will make up our part of our flavor base for this hearty soup. Be sure to use paste as we want that tomato flavor concentrate. Broth – Low sodium chicken broth is going to make up our liquid base today. Garlic – Use as much or little as you like. Flour –The flour is used to thicken the soup a bit. If you can’t have flour, you can leave it out completely. If you’d like to thicken it without flour, mix 1 tsp cornstarch with 1 tsp water, and whisk well into the soup. Seasoning – Salt and pepper to taste.
Chicken
Thighs – Skinless and boneless, feel free to use breasts if you’d prefer. Spices – We’re just using cajun spice today for some nice heat and dimension of flavor. Sauce – Buffalo wing sauce dolloped on to ensure we get that flavor in every aspect of our dish.
Toppings
Parsley – Fresh and chopped up fine. Cheese – Crumbled blue cheese for some nice garnish. Onions – Green onions chopped up for a nice fresh addition.
How To Make Buffalo Chicken Wing Soup
Not A Blue Cheese Fan?
No fear! I know there’s many of you out there for whom blue cheese seems just too much, so in that case there are some substitutes we can use. Ranch dressing works just as well in place of the blue cheese dressing and feta can be crumbled over top and incorporated into the soup in place of the cheese itself.
Other Cooking Options
If you’d like to whip up this recipe using some cooking methods other than the stove, here’s some instructions for you.
Slow cooker
This recipe is easy to make in the slow cooker, just combine all the ingredients save the blue cheese dressing, sour cream, cheese, and chicken in your slow cooker and cook on low for 2 – 4 hours. In the last 15 – 20 minutes add the dressing and shredded chicken.
Pressure cooker
Leftovers
Fridge
This dish will keep for 3 – 4 days in an airtight container in the fridge. Just be sure to allow the dish to cool completely before storing.
Freezer
You can freeze it meal sized in a large airtight container or individual portions for up to 3 months. You can also use freezer bags. Keep in mind that this soup will separate when reheated, even if it isn’t frozen, so make sure you stir it well before serving. Thaw it in the fridge overnight or cook from frozen in the microwave or on the stovetop.
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