Craving the bold flavors of buffalo wings without the mess? This Buffalo Blue Cheese Chicken Soup is the ultimate fall comfort food, combining the zesty kick of hot sauce with creamy blue cheese in a warming bowl of goodness. Perfect for chilly autumn evenings or game day gatherings, this soup will become your new favorite way to enjoy buffalo chicken flavors!
This Buffalo Blue Cheese Chicken Soup takes all the beloved elements of buffalo chicken wings and transforms them into a hearty, satisfying fall soup. The spicy buffalo sauce melds beautifully with tender chicken and a creamy blue cheese ranch sauce, creating a perfect balance of heat and coolness. With the addition of classic wing accompaniments like celery and carrots, this soup captures the essence of your favorite game day snack in a comforting, spoonable form.
Ingredients
- 1 tablespoon butter
- Olive oil
- 1/2 red onion, diced
- 1 cup diced celery (about 2 ribs)
- 1/2 cup diced carrot (1 medium)
- 2 teaspoons flour
- 1 teaspoon smoked paprika
- 3 cups chicken broth
- 1 rotisserie chicken, skin removed, meat shredded
- 1/2 cup wing sauce
- Kosher salt to taste
For the blue cheese bechamel:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup half and half
- 1 tablespoon ranch seasoning
- 4 ounces soft gorgonzola (such as Cambozola Black)
- 2 ounces grated Fontina cheese
Optional toppings:
- Sliced green onions
- Minced cilantro
- Sour cream
- Blue cheese crumbles
How to Make Buffalo Blue Cheese Chicken Soup
- Start the Soup Base:
Heat butter and oil in a Dutch oven. Sauté onions, celery, and carrots until soft. Add flour and smoked paprika, then pour in chicken broth. - Prepare the Blue Cheese Bechamel:
In a separate pot, make a roux with butter and flour. Gradually whisk in half and half, then add ranch seasoning and cheeses until melted. - Combine and Simmer:
Add the bechamel to the soup base. Stir in wing sauce and shredded chicken. Simmer to meld flavors. - Season and Serve:
Taste and adjust seasoning. Serve hot with your choice of toppings.
Pro Tips
- Rotisserie Chicken Hack: Using pre-cooked rotisserie chicken saves time and adds depth of flavor.
- Cheese Selection: The combination of soft gorgonzola and Fontina creates the perfect creamy, tangy base.
- Heat Control: Adjust the amount of wing sauce to suit your spice preference.
- Make-Ahead Magic: This soup tastes even better the next day as flavors continue to develop.
FAQ
- Can I make this soup less spicy?
Absolutely! Reduce the amount of wing sauce or use a milder version for less heat. - Is there a way to make this soup lighter?
You can use milk instead of half and half in the bechamel and reduce the amount of cheese for a lighter version. - Can I use different types of cheese?
Yes! Feel free to experiment with other blue cheeses or melting cheeses like cheddar or Gruyère. - How long will this soup keep in the fridge?
Stored in an airtight container, this soup will last up to 3-4 days in the refrigerator.
Conclusion
This Buffalo Blue Cheese Chicken Soup is the perfect way to embrace fall flavors while enjoying the classic taste of buffalo chicken wings. It’s a comforting, zesty, and satisfying meal that’s sure to become a staple in your autumn recipe rotation. Whether you’re feeding a crowd on game day or just looking for a cozy weeknight dinner, this soup delivers big on flavor and comfort. Pair it with a crisp green salad and some crusty bread for a complete meal that will have everyone asking for seconds!