Intro:
This is my personal take on Buffalo Chicken Soup... mild to medium Buffalo chicken wing soup (from a gal that was raised on wings in the Buffalo area)! I looked at a lot of recipes and didn't care for those that included cheese in them because a cheesy soup does not remind me, even remotely, of Buffalo Chicken wings! While some other recipes that call for poaching the chicken IN the soup may be healthier, this one is all about the FLAVOR! This is a delicious soup that my whole family devoured (I say this feeds 4 hungry people- if making for more, I suggest you double the recipe!). Enjoy!
Ingredients:
5 Chicken Drumsticks (but you could use a healthier chicken choice - about 1-2 cups cooked chicken)
1/8-1/4 tsp cayenne pepper (crushed red pepper)
5 Tbsp Hot Sauce (or more, to taste)
1 sm onion (diced/chopped)
3 lg cloves garlic (diced/chopped)
3 ribs celery (diced/chopped)
2 Additional ribs celery left uncooked for topping (diced/chopped)
1/8 tsp salt & pepper
1/4 tsp parsley
1/4 tsp basil
1/2 - 1 cup milk
2 cups chicken stock
(I like 2 cups of water and 2 teaspoons "Better than Bouillon")
1/4 Cup Butter
2-3 Tbs flour
Crumbled Blue Cheese for topping
Cooking Instructions:
In a stock pot, melt the 1/4 cup butter (that's half of a stick). Brown the onion and garlic. Now add in the 3 ribs of chopped celery. Cook until the celery is translucent. Add in the spices (cayenne pepper, salt, pepper, basil and parsley). Add flour to create a rue. Cook until the flour starts to brown. Add the milk and stir until it begins to thicken. Next add the chicken stock. If you're using a bouillon to make the stock, you can just add the water and add the bouillon when you're ready. I prefer a product called "Better than bouillon" because it's not chicken flavor, but actual reduced chicken stock. Keep stirring until everything comes together and turn down the heat to a simmer. At this point you can add in your hot sauce. Simmer for a while you prepare your chicken. If you feel this needs more kick, wait to add it until after it has simmered for a while (I'll say 15 minutes?) as the flavors will intensify a little as it cooks.
If you are using prepared cooked chicken, cube it up and skip to the next paragraph! I like to use about 5 drumsticks because they are always a cheap buy at the grocery store. You could totally just get rid of that mean old Rooster here too!
Anyhow, if using drumsticks... butterfly them first. In a cast iron pan (or large frying pan) add about 1/2 inch of your favorite frying oil. Place the drumsticks in the pan fat side down. Cook until no pink remains turning occasionally to prevent burning and encourage even browning. When finished, the outside should be crispy and browned and resemble a freshly deep fried chicken wing. FLAVOR! Pull chicken off the bones and cube. If you find that the chicken isn't completely cooked, simply return it to the pan and finish the fry!
Taste your soup... delicious huh? At this point you can add more kick with your hot sauce and cayenne pepper if you desire (or you can let your guests add their own at the table). Add the chicken just before serving and give it a good stir. If you fried that chicken, you are going to want to bite into that CRUNCH, so don't add it until the last minute. Serve in bowls and top each with a generous amount of raw chopped celery and crumbled blue cheese. ENJOY! Every time I make this, I'm shocked at how fast it disappears!
Recipe Pictures:
I like to serve mine with a side of faux Cheddar Bay biscuits (I have a secret for making them... but that will have to be another recipe!)
mmmmmm... butter, onion, celery, garlic and spices!
Butterflied Legs
Make sure to simmer for a bit to let all the flavors meld together before adding additional KICK! Hot sauce intensifies as it cooks! Add the chicken just before serving.
This is my personal take on Buffalo Chicken Soup... mild to medium Buffalo chicken wing soup (from a gal that was raised on wings in the Buffalo area)! I looked at a lot of recipes and didn't care for those that included cheese in them because a cheesy soup does not remind me, even remotely, of Buffalo Chicken wings! While some other recipes that call for poaching the chicken IN the soup may be healthier, this one is all about the FLAVOR! This is a delicious soup that my whole family devoured (I say this feeds 4 hungry people- if making for more, I suggest you double the recipe!). Enjoy!
Ingredients:
5 Chicken Drumsticks (but you could use a healthier chicken choice - about 1-2 cups cooked chicken)
1/8-1/4 tsp cayenne pepper (crushed red pepper)
5 Tbsp Hot Sauce (or more, to taste)
1 sm onion (diced/chopped)
3 lg cloves garlic (diced/chopped)
3 ribs celery (diced/chopped)
2 Additional ribs celery left uncooked for topping (diced/chopped)
1/8 tsp salt & pepper
1/4 tsp parsley
1/4 tsp basil
1/2 - 1 cup milk
2 cups chicken stock
(I like 2 cups of water and 2 teaspoons "Better than Bouillon")
1/4 Cup Butter
2-3 Tbs flour
Crumbled Blue Cheese for topping
Cooking Instructions:
In a stock pot, melt the 1/4 cup butter (that's half of a stick). Brown the onion and garlic. Now add in the 3 ribs of chopped celery. Cook until the celery is translucent. Add in the spices (cayenne pepper, salt, pepper, basil and parsley). Add flour to create a rue. Cook until the flour starts to brown. Add the milk and stir until it begins to thicken. Next add the chicken stock. If you're using a bouillon to make the stock, you can just add the water and add the bouillon when you're ready. I prefer a product called "Better than bouillon" because it's not chicken flavor, but actual reduced chicken stock. Keep stirring until everything comes together and turn down the heat to a simmer. At this point you can add in your hot sauce. Simmer for a while you prepare your chicken. If you feel this needs more kick, wait to add it until after it has simmered for a while (I'll say 15 minutes?) as the flavors will intensify a little as it cooks.
If you are using prepared cooked chicken, cube it up and skip to the next paragraph! I like to use about 5 drumsticks because they are always a cheap buy at the grocery store. You could totally just get rid of that mean old Rooster here too!
Anyhow, if using drumsticks... butterfly them first. In a cast iron pan (or large frying pan) add about 1/2 inch of your favorite frying oil. Place the drumsticks in the pan fat side down. Cook until no pink remains turning occasionally to prevent burning and encourage even browning. When finished, the outside should be crispy and browned and resemble a freshly deep fried chicken wing. FLAVOR! Pull chicken off the bones and cube. If you find that the chicken isn't completely cooked, simply return it to the pan and finish the fry!Taste your soup... delicious huh? At this point you can add more kick with your hot sauce and cayenne pepper if you desire (or you can let your guests add their own at the table). Add the chicken just before serving and give it a good stir. If you fried that chicken, you are going to want to bite into that CRUNCH, so don't add it until the last minute. Serve in bowls and top each with a generous amount of raw chopped celery and crumbled blue cheese. ENJOY! Every time I make this, I'm shocked at how fast it disappears!
Recipe Pictures:
I like to serve mine with a side of faux Cheddar Bay biscuits (I have a secret for making them... but that will have to be another recipe!)
mmmmmm... butter, onion, celery, garlic and spices!
Butterflied Legs
Make sure to simmer for a bit to let all the flavors meld together before adding additional KICK! Hot sauce intensifies as it cooks! Add the chicken just before serving.
