Flaky and tender. decent flavor.
| 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
- ¾ cup half-and-half cream
- 3 cups water
- 1 cube chicken bouillon
- 2 cups cubed cooked chicken
- ¼ cup buffalo wing sauce, or more to taste
- 1 ½ cups shredded Cheddar cheese
- salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 11 g |
| Sodium | 570 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I added way more hot sauce as we like spice. Topped with BC dressing and tortilla chips. Confused on 8 servings – we got 5 or 6 full bowls full.
Oh boy that’s delicious!! I didn’t have flour or cream so I used a can of cream of potato soup
This recipe is absolutely amazing.
Yummy! Substituted condensed milk for the half and half and it was still delicious. I thought the chicken could easily be substituted with potatoes if desired. It was pretty salty between the bouillon and the cheese so don’t use salted chicken (such as canned chicken)
So good!! Followed the recipe mostly! I just added 1 carton of low sodium chicken broth instead of water and bullion. Have sent to friends already! So good!
I made this and it was excellent. I did not use 3 cups of celery that was way too much. I loved it and will make it again.
Boiled my chicken breasts in chicken broth. Used broth in place of water and bouillon. Made Perfect Buffalo Wing Sauce from this site , used one cup as we like Lots of buffalo flavor. Delicious.
I love this soup! It’s now my favorite! I wanted it a little more chunky/thick so I added an additional half cup of cheddar cheese and chicken and I used shredded chicken instead of cubed. It is so good!
I made this in the instant pot with 5 cups of broth and 2.5 cups of noodles. It was amazing!!!
My family really enjoyed this soup. For the Buffalo wing sauce I used Frank’s, and 1/4 cup was perfect for my kids—enough to give it flavor but not really heat. My husband added more to his own bowl. I would recommend doing the same if you have a crowd with mixed tolerance for spiciness level. It’s thinner than some other chicken wing soups I’ve had (and I’m from Buffalo so there are several good ones around here), but it was good on its own merits. I will make it again.
I only tweaked this a bit. Adding less butter and using 2% milk. I seasoned to taste with the buffalo sauce. Frank’s for sure! I made it for a “Souper Bowl” competition at my Hubby’s office (including tough critic Firefighter judges) and won! Thanks for the recipe! I let everyone know where the recipe came from.
I followed everything on this recipe except I used low sodium chicken broth instead of the water and chicken bouillon. I also added potatoes to make it a little more heartier. It was delicious and so easy! Even my 19 yr old son told me it was really good
I love this soup, I bring it to family gatherings and it’s always a big hit! I add 2c cooked rice to it to give it a little more substance.
I’ve made this twice, one time I followed the recipe exactly, the second time I made some changes. The soup can feel very thin and sparse, so the second time around I added some spiralized carrots and a 1/2 tsp of corn starch to thicken the broth. It is very good.
Amazing! I did add garlic, garnished it with the green onion and blue cheese crumbles. I will definitely make this again.
turned out very good! i’m from Buffalo, and us Buffalonians are very picky about this soup! i added more celery and a cup of chicken broth just because i had it. aside from that, no changes!
It was amazing!! I doubled the hot sauce and added a 1/4 cup of ranch! It was amazing!!
I haven’t even attempted to make a different recipe due to this being so delecious. The only change I made was about 1 dozen baby carrots chopped . I like spicy food however 2 cups of hot sauce was too much. Kids couldn’t enjoy all of the flavor.
My family loved it. 18 yr old son said it’s his new favorite soup. I will definitely be making this again. I used chicken broth instead of the water and bouillon. I used fresh pulled/cut rotisserie chicken — made for tender and flavorful chicken in the soup.
Eh was just ok.probably wont make again.
This is very good! Easy, versatile, and even better on day two! I made a couple of changes but they didn’t affect the integrity of the soup itself. I added one green pepper, one red pepper, and two jalapenos because my garden is bonkers. The jalapeno helped add some spice which we like. Doubled the wing sauce for some extra flavor. I also added some carrots and potatoes because they were in the fridge and I needed to use them up. Probably won’t use potatoes again, though.