Buffalo Chicken Soup

The flavor of Buffalo Wild Wings in a Chicken Soup … I love this soup not only for the flavor but the moist chicken shreds in a potato thickened broth. Add a bit of cream cheese for a creamier touch, or not. I used Frank’s Red Hot Original Hot Sauce which has a noticeable vinegar taste but once added to the soup it’s the perfect touch. Try it today but keep the recipe handy for the winter weather. The little bit of heat is a welcomed surprise.

Recipe

1/4 Cup olive oil
1 sweet yellow onion-peel and diced roughly
4 Ribs of celery-sliced across every 1/4″ and then chopped roughly
6 Large carrots-peeled and diced as celery
3 Garlic cloves-minced or pressed
6 Medium/large russet potatoes-peeled and cut into approximately 2 inch cubes
2 Large boneless and skinless chicken breast halves (equivalent to 1 large chicken breast)
24 Ounces of low salt chicken broth
Salt and pepper to taste-taste as you go
1/3 to 1/4 Cup Frank’s Red Hot Original-go slow if you are worried about too much heat
4 Ounces cream cheese

Heat oil over medium heat in dutch oven large enough to hold all ingredients.

Add the onion, celery, and carrots. Sauté the vegetables for about 15-20 minutes. Turn heat down if vegetables start to brown. Stir every few minutes or more if the heat gets ahead of you.

Add the garlic and give a stir. Then add the chicken breast halves to one side, moving the vegetables over to make room on the bottom of the dutch oven for the chicken.

Add the potatoes over other vegetables. No need to stir.

Add a little salt and pepper to all.

Next add chicken broth and hot sauce circling over entire ingredients as you add. No need to stir. Bring to a low simmer over medium heat, cover and lower heat as needed to keep a low simmer.  Cook covered for 1 1/4 hour.

Uncover. Make sure potatoes are fork tender.

Without removing the chicken use two forks and shred chicken. Go slow and avoid exposing your hands to too much heat. The chicken will pretty much fall apart. Don’t worry about pieces that you feel are too large. This will be taken care of when you mash the potatoes inside the dutch oven as well.

With a masher (no electrical equipment here) mash the potatoes. The chicken and vegetables will all be mixed in at this point. Not to worry, mash everything in the dutch oven. Leave small chunks of potato. You will know when to stop. The idea is to have bits of vegetables and shreds of chicken to tease the palate.

Add the cream cheese to the warm soup and stir until melted.

Taste for need of more salt, pepper and hot sauce.

Enjoy!