Inspired by the fiery allure of buffalo wings, this creamy chicken soup is a delightful fusion of savory comfort and spicy zest. A medley of tender chicken, sharp Cheddar, and a touch of buffalo wing sauce culminates in a deeply satisfying culinary experience, elevated by the pungent charm of crumbled bleu cheese.

Follow The Directions

01

Step

5 mins

In a large, heavy-bottomed pot, melt the butter over medium-high heat. (2 minutes)

02

Step

2 mins

Add the diced celery and onion and sauté until softened and translucent. (5 minutes)

03

Step

10 mins

Sprinkle the flour evenly over the celery and onion mixture. Cook, stirring constantly, until the flour is fully incorporated and the mixture begins to lightly brown. (2 minutes)

04

Step

Gradually whisk in the chicken broth, water, and half-and-half, ensuring no lumps form. (3 minutes)

05

Step

Add the cubed chicken, shredded Cheddar cheese, buffalo wing sauce, and tomato soup to the pot. Stir well to combine. (2 minutes)

06

Step

Bring the mixture to a gentle simmer, stirring occasionally, until the Cheddar cheese is completely melted and the soup is smooth and creamy. (10 minutes)

07

Step

Season with salt and freshly ground black pepper to taste. (1 minute)

08

Step

Ladle the soup into bowls and garnish generously with crumbled blue cheese before serving.

For a richer flavor, use homemade chicken broth.
Adjust the amount of buffalo wing sauce to control the level of spiciness.
For a smoother consistency, use an immersion blender to partially blend the soup before adding the chicken.
If you don't have half-and-half, you can substitute with a mixture of milk and heavy cream (about 2/3 cup milk and 1/3 cup heavy cream).
Serve with crusty bread or grilled cheese sandwiches for a complete meal.