You’ll notice my pictures are a little darker than usual today. Proof that it does get cold and rainy even here in California! Sunday afternoons are when I make my pot of soup for the week. And this chilly Sunday afternoon was full of football playoffs and just asking for spicy Buffalo chicken soup… could it be because we were watching the Buffalo Bills and I was thinking back to the time I ate Buffalo chicken soup IN Buffalo?
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Buffalo Chicken Soup Recipe
- Olive oil
- 1 pound ground chicken
- 1 t onion powder
- 1/2 t garlic powder
- 4 stalks celery, chopped
- 1 cup sliced carrots
- 32 oz chicken broth (reduced sodium)
- 1/2 c Frank’s Red Hot Buffalo Wings sauce
- 1 teaspoon cornstarch
Brown the ground chicken in a few tablespoons of olive oil with onion and garlic powder. Add the celery, carrots, chicken broth, and wing sauce. Bring to a boil, then simmer for 30 minutes.
The soup is great at this point but I wanted it a little thicker. So I turned up the heat and mixed 1 teaspoon cornstarch with some water. When it was boiling lightly I stirred it into the soup.
The heat level of this soup is just right for me. Feel free to add more wing sauce if you want it spicier. If you have any leftover Frank’s Buffalo wing sauce, try my Buffalo ranch dressing on a “Day After the Big Game” salad.
My soup isn’t quite as yummy as the soup I had IN Buffalo but I’m sure it has fewer calories.
BTW, my favorite way to eat this is to pour a few scoops over a baked potato!
If you enjoyed this Buffalo chicken soup, you might like these soup recipes, too:
- Chicken Enchilada Soup with Rice
- Turkey Taco Soup
- Black-Eyed Pea Soup Recipe
- Chicken Tortilla Soup by the Pioneer Woman
- Roasted Tomato Basil Soup by Ina Garten
‘Til the next meal,