BUFFALO BLEU CHICKEN SOUP
This creamy chicken soup with onion, celery, and Cheddar cheese gets its inspiration from hot wings. Bleu cheese crumbles make the perfect topping.
Provided by Ta2kitty
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- 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 293.8 calories, Carbohydrate 8.1 g, Cholesterol 77.7 mg, Fat 21.5 g, Fiber 0.5 g, Protein 16.8 g, SaturatedFat 11.8 g, Sodium 814.1 mg, Sugar 1.4 g
BUFFALO CHICKEN SOUP
I've found a lot of recipes for Buffalo Chicken Soup but none of them seemed just right. After tailoring elements from all the recipes I found into the perfect one, I came up with this. This soup is creamy and smooth with a hint of spice from the buffalo sauce. Serve it up with a dollop of sour cream and some mozzarella sprinkled on top.
Provided by Keiko
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- 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 258.9 calories, Carbohydrate 6.9 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 10.5 g, Sodium 570 mg, Sugar 0.8 g
BUFFALO BLEU CHICKEN SOUP
This creamy chicken soup with onion, celery, and cheddar cheese gets its inspiration from hot wings. Bleu cheese crumbles make the perfect topping.
Provided by Adapted from ta2kitty - Allrecipes Canada
Time 35m
Number Of Ingredients 13
Steps:
- 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.
BUFFALO CHICKEN SANDWICH SOUP
A spicy chicken sandwich becomes a soup with plenty of kick!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 7
Number Of Ingredients 12
Steps:
- In medium bowl, stir together chicken, pepper sauce, salt and pepper.
- In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken mixture. Cook 7 to 9 minutes, stirring occasionally, until no longer pink in center. Stir in onion, celery and garlic. Cook 2 to 3 minutes, stirring occasionally, until vegetables have softened. Sprinkle flour over chicken-vegetable mixture, stirring constantly until mixture is bubbly. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Slowly add cheese, 1/2 cup at a time, stirring constantly with whisk until cheese is melted and heated through.
- Serve soup topped with chopped celery, blue cheese, crushed tortilla chips and additional pepper sauce, as desired.
Nutrition Facts : Calories 410, Carbohydrate 7 g, Cholesterol 125 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 1 g
HEARTY BUFFALO CHICKEN SOUP WITH BLUE CHEESE AND SCALLIONS RECIPE BY TASTY
It's soup season! This hearty soup combines classic buffalo chicken flavors--it's tangy, savory, and sure to warm you up. Served in bread bowls and garnished with blue cheese and scallions, this soup looks as good as it tastes!
Provided by Tikeyah Whittle
Categories Lunch
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large stock pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Season with the salt.
- Add the buffalo sauce and cook until the liquid is reduced and thickened, about 8 minutes.
- Add the chicken stock and bring the soup to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Remove the pot from the heat and stir in the heavy cream and shredded chicken.
- Ladle the soup into the bread bowls and garnish with the crumbled blue cheese and scallions. Serve warm.
- Enjoy!
Nutrition Facts : Calories 1289 calories, Carbohydrate 78 grams, Fat 90 grams, Fiber 3 grams, Protein 39 grams, Sugar 21 grams
BUFFALO BLEU STUFFED CHICKEN
Make and share this Buffalo Bleu Stuffed Chicken recipe from Food.com.
Provided by David04
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400°F
- Combine the blue cheese, sour cream, lemon juice, a few shakes of cajun seasoning and black pepper in a small bowl. Set aside
- Split Chicken into 6 portions.
- Smash each section flat into an oblong patty. Place 1/6 bleu cheese mixture into the center of each patty.
- Roll the patties into oblong balls, ensuring they have full seal completely around them.
- Season, roll and coat with the Shake 'n Bake mix.
- Place in baking dish. Bake 20 minutes.
- Pour Wing sauce over the chicken.
- Bake for an additional 5 minutes.
Nutrition Facts : Calories 339.3, Fat 12.3, SaturatedFat 5.7, Cholesterol 123, Sodium 2051.8, Carbohydrate 14.9, Fiber 1, Sugar 2.1, Protein 40
BUFFALO CHICKEN SOUP
Wow this is good! Tastes just like buffalo chicken/hot wings in a creamy and filling soup! Fast and simple too! I am not usually a fan of anything with canned cream soups but when I tried this I just had to have the recipe. There are lots of recipes here on Zaar for substitutes for canned cream soup that could be used with great results. I have listed that this makes a gallon, actually it makes just shy of a gallon of soup. From TOH with tweaks from Mama.
Provided by Mamas Kitchen Hope
Categories Chicken
Time 10m
Yield 1 gallon, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
- Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.
- Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
- Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.
Nutrition Facts : Calories 335.3, Fat 21.9, SaturatedFat 8.1, Cholesterol 71.2, Sodium 1175.9, Carbohydrate 15.8, Fiber 0.1, Sugar 1, Protein 18.4
BUFFALO CHICKEN WING SOUP
My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor,. It's very popular with guests. Start with a small amount of hot sauce, then add more if needed to suit your family's tastes. -Pat Farmer, Falconer, New York
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.
Nutrition Facts : Calories 572 calories, Fat 29g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 1308mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 57g protein.
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- Heat the butter and oil in a 4 to 5 quart Dutch oven over medium heat until melted. Add the onions, celery, and carrots, and saute until soft (about 8 minutes). Sprinkle the flour and smoke paprika over the vegetables and stir to coat.
- Melt the butter in a 2 quart pot over medium heat. Stir in the flour to create a paste (roux). Begin adding the half and half in small amounts, stirring or whisking it into the roux. When the first pour smooths out, add more and continue whisking. When you've added all of the half and half, continue heating until it begins to thicken (this could take several minutes - be patient!).
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