Best Buffalo Chicken Wing Soup Recipes

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.

SLOW COOKER BUFFALO CHICKEN WING SOUP

Steps:

• Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.

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:

• Saute veggies for 5 minutes.
• Add everything except potatoes and cook on low for 45 minutes.
• Add potatoes and season.
• cook 15 minutes longer until potatoes are warmed.
• or.
• add everything except potatoes to a crock pot and cook 4 to 5 hours or veggies are cooked adding the potatoes at the end.

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 BEER CHICKEN WING SOUP

Steps:

• Melt the butter in a stockpot or Dutch oven over medium high heat.
• Add the onions, celery, and carrots, cooking until the vegetables have softened and started to brown.
• In a shallow bowl stir together the flour, chili powder and salt.
• One at a time dredge the chicken in the flour mixture until well coated.
• Push the vegetables to the edge of the pot making a hole in the center. Add the chicken one or two at a time until seared on all sides.
• Sprinkle the remaining flour mixture over the pot.
• Pour in the beer, scraping to deglaze the bottom of the pot.
• Stir in the tomato paste, broth, and wing sauce.
• Lower heat to medium, stir in the crema, cover and simmer until the chicken is cooked through and the broth has thickened slightly, about 15 minutes. Salt and pepper to taste. Serve topped with blue cheese, green onions and cilantro.