Buffalo Chicken Soup

Buffalo Chicken Soup

Soup, soup, soup. Let’s see… the weather is cold, we’re near the Super Bowl, the weather is cold, and we’re near the Super Bowl Hmmm…

Super Bowl food is generally things like; Pizza, Chicken Wings, chip and dip, beer, soda etc. When the weather is cold we usually go for comfort foods, such as Chili (see previous post) rich soups and stews, things that remind us of warmth. What would happen if we merged some of the best of these, the creamy goodness of a silky smooth, warm soup and the zesty personality of hot wings and salsa? Hello! We have Buffalo Chicken Soup.

The main recipe is ridiculously easy, just 6 ingredients and almost 0 prep time. I have included at the bottom of the recipe a “show off” modification for those of you (and you know who you are) who don’t mind a little cooking. You might find other recipes that are similar but, this one has been tweaked and modified over time; some might call it trial and error, but tweaked and modified sounds so much more intentional. So we’ll stick with that.

The recipe:

• 1 to 1 and a half pounds of canned Chicken meat (drained) **
• 6 Cups Milk
• 3 Can Cream of Chicken Soup
• 1 cup Sour Cream
• ½ can Rotel
• ½ 12oz bottle of Franks Red Hot
• Blue Cheese Crumbles

Combine all of the ingredients into a large pot. Bring the ingredients, slowly, to a simmer stirring frequently so the soup does not scald.

Garnish with crumbled Blue Cheese (another garnish option would be some crumbled bacon, yum.)

Eat.

Now that’s easy.

For those of you who want a little something extra (work) here it is:

*** In lieu of the canned chicken meat purchase raw chicken already cut up into sections.

Lay out your chicken pieces on a baking pan.

Pre heat oven to 375 degrees.

Make the hot wing mixture with equal parts hot sauce and melted butter. (This is above and beyond what you will need for the soup body)

Brush the hot wing mixture liberally on to the chicken, place the chicken in the oven and bake for approx 35 min or until the chicken reaches an internal temp of 170 degrees. Baste the Chicken often with the hot sauce mixture to saturate the meat.

Let the chicken cool and pull from the bone.

Now prepare the recipe substituting the freshly baked chicken for the canned.

Enjoy!