Hot wings are the source of inspiration for this creamy chicken soup with onion, celery, and Cheddar cheese. Crumbled bleu cheese is the ideal garnish.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup butter
- 3 stalks celery, diced
- 1 small onion, diced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup water
- ¾ cup half-and-half
- 2 cups cubed, cooked chicken
- 1 ½ cups shredded Cheddar cheese
- ⅓ cup buffalo wing sauce, or more to taste
- ¼ cup creamy tomato soup
- salt and ground black pepper to taste
- ¼ cup crumbled blue cheese, or as needed
Instructions
- Melt butter in a large pot over medium-high heat. Saute celery and onion in melted butter until tender, about 5 minutes.
- Sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.
- Stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, Cheddar cheese, buffalo wing sauce, and tomato soup. Bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.
- Ladle soup into 8 bowls. Top each serving with blue cheese crumbles to serve.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 12 g |
| Sodium | 814 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Easy, cheesy, delishious.