Yield: Serves 4
If you love Buffalo chicken wings, Buffalo chicken dip, or roughly anything infused with the spicy, tangy flavor of Buffalo sauce—this flavorful soup is right up your alley. Buffalo Chicken Soup delivers all of the comfort food vibes you need on a chilly fall evening, but won’t leave you feeling weighed down after dinner. The real beauty of this soup is in the toppings; lay them out and let everyone at the table pick and choose to build their own custom bowl. Our recipe details how to make a speedy chicken stock using the carcass of the rotisserie chicken you’ll need for the soup; however, you can skip this step by using boxed chicken stock or lightly salted water.
For the quick chicken stock
- 1cooked rotisserie chicken
- 2celery stalks
- 1 tablespoon peppercorns
- 1 teaspoon salt
For the soup
- 3 tablespoons unsalted butter
- 2small carrots, finely chopped
- 2stalks celery, finely chopped
- 1/2onion, chopped
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1/3 cup Buffalo wing sauce, plus more to taste
- 3 ounces cream cheese
- Tortilla chips, crumbled blue cheese, ranch sauce, sliced scallions, sliced carrot and celery, for topping
How to Make It
To make the chicken stock: Separate bones, skin and meat from the rotisserie chicken. Set the picked meat aside, separating the breasts from the dark meat, and place the rest of the chicken pieces in a large pot with 12 cups water. Add carrots, celery, onion, peppercorns and salt. Bring to a boil over high heat, then reduce to a simmer and cook 40 minutes.
Remove from heat and strain the stock through a fine mesh strainer; discard solids. You should have about 6 cups stock; if you have extra, set it aside for another use. You can also skip this step and use 6 cups of lightly salted water or boxed chicken stock.
In a large saucepan, melt butter over medium heat. Add chopped carrot, celery, and onion and cook, stirring occasionally, until tender and translucent, about 15-20 minutes. Add apple cider vinegar and continue cooking until mostly evaporated. Add the chicken stock and wing sauce and bring to a simmer. Cook for 20 minutes.
Remove soup from heat. Transfer to a blender; add cream cheese and blend until smooth. Alternatively, add the cream cheese to the pot and use an immersion blender until smooth. If you used a stand blender, return soup to the same pot. Taste the soup and add more wing sauce or salt, if desired. Once seasonings are adjusted to your preference, use your hands to shred the rotisserie chicken breasts into the soup. Bring to a simmer and turn off heat.
Shred or chop the remaining dark meat. Divide soup among bowls, top with dark meat, and allow people to add their own toppings.
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