I do love a steamy, spicy bowl of soup on a winter day. And I love the flavors of Buffalo Wings. A few years ago, I even made a pilgrimage to the Anchor Bar in Buffalo, New York, where Buffalo Wings were invented. So to me it seemed a natch to make a soup that has those flavors all in one bowl. Hence, Buffalo Chicken Soup.
The creaminess is achieved by stirring in a little Greek yogurt at the very end of cooking – adding a healthy kick.
So comforting and filling – but with a kick of heat.
Check out some of our yummy noshes for Game Days past.
BUFFALO CHICKEN SOUP
3 tablespoons butter
3 cups diced celery
2 cups diced onion
3 cloves garlic, minced
1/4 cup all purpose flour
4 cups chicken stock
1/2 cup cayenne pepper sauce (I like Frank’s)
2 cups diced cooked chicken
1/2 cup Greek yogurt
Garnishes: blue cheese crumbles, diced chicken, hot sauce, Greek yogurt
In a large stockpot, saute celery and onions over medium high heat for 3 to 5 minutes, until softened.
Add garlic and saute another minute. Stir in flour and cook another minute or two, until flour is absorbed.
Add chicken stock and hot sauce. Simmer for 5 minutes.
Remove from heat and stir in chicken and Greek yogurt.
Serve warm. Garnish as desired.