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Tuesday, January 8, 2013

Buffalo Chicken Soup

Who knew you could have the flavor of buffalo chicken in a soup?
This one is unique, yet equally great!

Over the holidays we spent many hours with family and the one great thing about spending time with family is you often share the cooking duties.  Now, I love to cook, but I also love to be served.

A great meal that you didn't have to make?  Prepare?  Prep?  Serve?

That's a fantastic meal.

One afternoon at my parents we had a 'two different kind of soups' lunch, with crunchy garlic bread as a side.  Our good family friend Maureen had made this soup, then given the recipe to my mom, and then of course my mom promptly made it again.  She knows a good soup when she sees one.

Last night I was sitting down to read my recent issue of the Food Network magazine, they had a statistic in there that said, during last year's Super Bowl, the most popular dish to snack on was Buffalo Chicken Dip, which after many years finally passed the iconic Spinach & Artichoke Dip.  Buffalo is making a stand!

For some reason we are all in love with it - and this soup gives you the mild version of it.  In my opinion it wasn't hot, you of course could add more buffalo sauce to make it hotter, but this version, I believe, is perfect.

I think I only wiped my nose twice.

You know, because getting things flowin' is always the sign of a good soup.

Buffalo Chicken Soup
1/4 c. butter or olive oil
3 stalks celery, finely diced
1 small onion, finely diced
1 c. shredded carrots
dash of garlic powder
1/4 c. all-purpose flour
3/4 c. half and half {or milk}
3 c. chicken stock
2 c. cubed cooked chicken
1/4 c. buffalo wing sauce
1 1/2 c. shredded cheddar cheese
1 can tomato soup
salt and pepper to taste

Melt butter in large pot over med-high heat; cook the celery, onion and carrots in melted
butter until tender, about 5 min.

Add the flour and allow to cook until absorbed, about 2 min. Slowly stir in half and half and chicken stock into the mixture. Stir in the cooked chicken, buffalo wing sauce, tomato soup and cheddar cheese. Season with salt and pepper.  Reduce heat to med-low. Stirring occasionally, allow the soup to simmer until the cheese is melted completely. Garnish with blue cheese crumbles if desired.

Moving on, I thought I'd give you an update on what I've been reading.  I know I've failed to keep you informed, sorry!  Here is a list of the good books that have been gracing my shelves lately...
What are you reading?  Or cooking?

Would you like to comment?

  1. What a great idea to use buffalo chicken flavors in soup! My husband would love this!

  2. You had me at buffalo! Have you tried the buffalo Tabasco? I've already gone through two bottles in the last month, it's that good!

    I am putting this recipe on the "make soon!"

  3. Steph@Been There Baked ThatJanuary 8, 2013 at 1:58 PM

    I have to make this for my husband, we love any buffalo! I've always wondered how good it would be in a soup, looks fabulous!

  4. This sounds so good! I love buffalo anything!

    I loved Divergent...so good! How was Insurgent...I'm dying to read it, just haven't had time!

  5. Jolene (www.everydayfoodie.ca)January 8, 2013 at 9:58 PM

    I love the pioneer woman's books. Have you read her love story? If you haven't it's a MUST read. I don't normally read things like that (I've actually never read a romance book before), and I loved every page.

  6. I think this is what I will make Nick for VAlentine's day! Romantic, ehh?? He would LOVE IT, as would I (we add Red Hot and other spicy sauces to everything!!)

  7. Anne Marie@New Weigh of LifeJanuary 10, 2013 at 7:46 AM

    I'm always looking for new book suggestions - I'm going to check out the happiness project. That soup looks fantastic, by the way!

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