Spicy Buffalo Chicken Wing Soup Food

BUFFALO CHICKEN SOUP

Steps:

• In a large pot, melt the butter. Add the celery, onion, and carrots and sautee until soft. The carrots take the longest to get soft.
• Add the chicken broth, diced tomatoes, Buffalo wing sauce, garlic powder, and onion powder. Stir until combined. Add the cream cheese and cook over medium low heat, whisking until incorporated and smooth.
• Reduce heat to low. Stir in the cheese and chicken and simmer until cheese is melted. Add salt and pepper to taste. Top with blue cheese crumbles or bacon if desired to serve.

BUFFALO CHICKEN WING SOUP

Steps:

• In a large Dutch oven or soup pot melt the butter over medium heat. Add the onions, celery, carrots, garlic and stir. Season generously with salt and pepper and cook for about 5 to 7 minutes or until the onion and carrots soften.
• Meanwhile, season the chicken thighs with the cajun seasoning and toss together with the buffalo wing sauce, making sure each thigh is covered in cajun spice and sauce. Grill the chicken on a grill pan for about 4 minutes per side, just until you get some grill marks. The chicken doesn't have to be cooked through completely, as it will cook some more in the soup. Remove from grill pan and shred with 2 forks.
• Sprinkle the flour over the vegetables and stir. Add tomato paste, chicken broth, wing sauce, sour cream, blue cheese, blue cheese dressing and stir well, so that the tomato paste dissolves. I use a whisk to make sure it's stirred well. Bring to a boil.
• Add the shredded chicken to the pot and turn the heat down to a simmer. Simmer for 30 minutes.
• To serve, garnish with parsley, top with blue cheese and green onions.

SPICY BUFFALO WING CHICKEN SOUP

Steps:

• In a soup pot, heat water over medium-low heat. Whisk in Vegetable and Chicken Bases until dissolved.
• In a small sauté pan, heat oil over medium heat. Add onion and garlic, cook and stir until onion is tender, about 5 minutes.
• Place onion mixture, tomato sauce, tomato paste, tomato juice and cayenne pepper in an electric blender, cover and blend until smooth.
• Pour mixture into soup pot and stir to combine. Bring soup to a boil, stirring occasionally.
• Reduce heat to medium-low, add chicken, stir to combine. Simmer uncovered, about 20 minutes, stirring occasionally.
• In a small bowl combine ranch dressing with sour cream. Add a drizzle in the center of each bowl of soup before serving.
• Garnish with a celery rib.

SPICY BUFFALO CHICKEN WING SOUP

Steps:

• In a stockpot, melt the butter and add the celery, carrots, and onions. Cook until slightly tender.
• Add the flour and coat the vegetables and continue to cook for approximately 2 minutes. Then add the chicken stock and continue cooking. Stir until the liquid begins to thicken.
• Add the chicken and heavy cream and stir to combine the cream. Increase heat to bring soup almost to a boil. Add the hot sauce (if you're from Buffalo, you know Frank's is one of the better ones, but there are many out there that are just as good or better) and cheddar cheese and continue stirring until very well incorporated.
• Serve in heated bowls and garnish with bleu cheese crumbles.
• ***(The prep and cooking times are estimated and do not include cooking chicken time).

BUFFALO CHICKEN WING SOUP

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.

BUFFALO CHICKEN WING SOUP

Steps:

• Combine milk and soups in slow cooker. Stir till smooth.
• Stir in chicken.
• Cover and cook 3 3/4-4 3/4 hours.
• When done cooking stir in sour cream and hot sauce.
• Cover and continue cooking for 15 minutes, or until bubbly.

BUFFALO CHICKEN SANDWICH SOUP

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.

SPICY BUFFALO CHICKEN WRAPS

Steps:

• In a large nonstick skillet, cook chicken in oil over medium heat for 6 minutes; drain. Stir in hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened and chicken is no longer pink, 3-5 minutes., Place lettuce on tortillas; drizzle with ranch dressing. Top with chicken mixture and blue cheese; roll up.

SPICY BUFFALO CHICKEN BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Add the cream cheese, milk, wing sauce, and chicken base to a medium sized mixing bowl. Stir to incorporate. Add the chicken and mix well.
• Spread the chicken mixture into an 11x7-inch baking dish. Sprinkle the chicken with the cracker crumbs. Place the baking dish directly into the oven and bake for 15 to 20 minutes or until the cracker crumbs are golden brown.
• Carefully remove the baking dish from the oven and let cool for 5 minutes. Serve immediately with crackers or vegetables.