I love Buffalo chicken in every form. And, I love soup. When I first discovered Buffalo chicken soup at local coffee shop Uncommon Grounds, I was completely hooked and couldn’t wait until the next time it was listed under the “daily soups” feature of their website.
The wait became annoying, and I have no freakin’ patience so I tried recipe.
Third time’s a charm: Here she is, in her creamy(ish), mildly spicy, bright orange glory. Try this the next time it’s chilly or you’re just in the mood for something warm and cozy on a rainy day. Or, if you’re game for comfort food even when it’s 90 degrees fahrenheit outside (like me), sling the ingredients into a crock pot and roll — your house won’t get too hot and when the sun goes over, soup’s done.
The Best Buffalo Chicken Soup You’ll Ever Eat (slow cooker version):
1 stick (1/2 cup) butter
1/2 cup all-purpose flour
4 cups chicken broth
1 tsp. salt (I use kosher salt)
ground black pepper (Penzeys Telecherry Cracked Black Pepper wins all)
1/2 cup Frank’s RedHot Buffalo Wing flavored sauce
1/3 cup ranch dressing
2 lbs. boneless, skinless chicken breasts
1 1/2 cups finely chopped celery
1 cup shredded sharp cheddar cheese
1) Make the base. Melt butter in large saucepan over medium heat. Whisk in flour for 1 minute, then whisk in chicken broth a little at a time. Increase the heat to bring mixture to a simmer, and whisk continuously until sauce is thickened and smooth (this will take several minutes and you can’t walk away!)
2) Throw everything together. Remove from heat and stir in salt, pepper, wing sauce and ranch dressing. Let cool while you place the chicken in the slow cooker. Pour sauce over chicken and top with chopped celery. Close the lid and cook on low for 4-6 hours, until chicken is cooked through.
3) Get that texture and taste. After chicken is done, you can either shred it in the slow cooker, or transfer to a cutting board and cut into small chunks. Combine everything in the slow cooker and add shredded cheese. Sprinkle extra salt & pepper to taste, and add the shredded cheese. (This is where the extra heat comes in — if you’re like me, you might add a few more drops of Frank’s to achieve the “perfect” shade of orange!)
4) Add on the final touches. Stir soup so melted cheese is mixed through, and serve with crackers, celery sticks, blue cheese crumbles, etc. I’m a fan of a little extra shredded cheddar cheese on top, piled down with plain ol’ oyster crackers.
This recipe yields about 8-10 soup bowl-sized servings. It’s very hearty and filling (which is how we do in the hollers, y’all) so no need to have extra bread or a sandwich on the side. Of course, the more carbs the better I.M.O., so have at that extra grain if it makes you happy! Also worth noting: this soup is absolutely fantastic warmed over.
Now, eat. And turn on a really crappy movie, and chill. And depending on the amount of Franks you ended up pouring into the slow cooker, you might want to keep some ice water nearby.
Thanks, Uncommon Grounds, but I got this. ;)