Buffalo Chicken Soup

Well, here I am, baby in one arm, iPhone in the other. On my phone screen is an infant activity app, and it’s pretty much my most used app at this point. There are so many things to keep track of for a newborn baby, and Mr. Kieran has made it very interesting for me thus far! Lots of feedings and diaper changes have been logged. I don’t have time for much else. Lucky for you guys, I have many recipes hoarded away for exactly this reason (I had a feeling it would be this way). I blame the nesting instinct.

This recipe should really come as no surprise. I made soup. For the almost 20th time on this blog.

I made soup using the flavors of buffalo chicken. They have been featured 7 times already on this blog.

I mean, really, you guys should have seen this coming. There’s a reason I keep returning to the buffalo chicken thing. Actually several reasons. The first being that it tastes awesome. Simple as that. The second being that MOST people are on board with buffalo chicken anything. I mean, REALLY on board. Whether I serve it in dip form or inside pasta or pizza dough…it doesn’t matter. People gobble it up.

And soup is just the bomb diggity (Did I really just say that?). But you guys already know how I feel about soup. I talk about it on the reg. It is definitely one of the most represented cuisines on this little blog. And that’s appropriate. Because that is my life. Soup all the time.

Anyway.

This soup is one of my favorites. I’ve been making it for years, and I always return to it when the weather takes a turn in the middle of fall. It’s SUCH a fall dish. Warm, cozy, spicy, and echoing those awesome flavors of buffalo wings (perfect for football!). Need I say more?

I think not. I’ll keep this one short and sweet today. I’ve got baby burpin’ to tend to. The soup does all the necessary talkin’ anyway.

 

Buffalo Chicken Soup                         (makes 6 servings)

 

2 tablespoons olive oil

1 large onion, diced

2 carrots, peeled and diced

2 celery stalks, peeled and diced

1 red bell pepper, diced

4 garlic cloves, minced

3 tablespoons flour

4 cups low-sodium chicken stock

1 cup buffalo wing sauce (or to taste – 1 cup yields a fairly spicy soup. Start with a little and add more as needed)

1 lb chicken tenders, diced

2 cups frozen corn

1 cup half-and-half

1 cup whole milk

1/4 cup gorgonzola cheese (optional)

1 cup grated cheddar cheese

Salt and pepper, to taste

Scallions, cilantro, and additional buffalo sauce, for garnish

 

Heat a large pot over medium heat and add olive oil. Add onions and sauté for 5 minutes until soft. Add in the carrots, celery, and bell pepper and sauté for another 5 minutes. Add the garlic and cook for 1 additional minute.

Add the flour to the vegetables and toss to coat. Cook for 1 minute and then slowly whisk in the chicken stock and buffalo sauce. Bring to a simmer.

Add the diced chicken tenders and simmer, stirring frequently, for 8-10 minutes. Add the frozen corn, half-and-half, milk, and cheeses and whisk until completely melted. The soup should be thickened and creamy at this point.

Check for seasonings and serve garnished with fresh cilantro, scallions, and additional buffalo sauce, as desired.