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Baby, its cold outside...

This soup recipe I am including below would be great to have right after you get home from checking out all the art work that the Chicano Humanities & Arts Council has on display right now, until the 26th of January. They are calling it CHAC 30 Degree Below Show. All the art work is priced at $30 and under! You can also see art work by Stevon Lucero while you are there (his artwork is not included in the $30 and under.) Find out more about both exhibits right here.

So tonight's soup is: Buffalo Chicken Soup!
(I got this recipe from Jake's mom Heidi and I think she got the info from All Recipes. In the end she varied hers and then I changed up the one she gave me- but I guess that's how it goes with cooking, my thoughts are it's no fun unless you add your own twist


1/4 cup butter
1 small onion, diced
1/4 cup all-purpose flour
1 1/2 cup half-and-half cream
1 1/2 cups water
3 cups chicken stock
1 1/2 cups milk
1 rotisserie chicken (I used a precooked one from the market and just coarsely chopped it up once I took the meat off the bone and removed the skin)
1/4 cup buffalo wing sauce, or more to taste (I use Frank's buffalo Style "I put that s**t on everything")
1 1/2 cups shredded mild cheddar jack cheese (or the one you prefer)
salt and pepper to taste

Lets get started:
Grab your favorite pot to make soup in.
Put in your 1/4 cup of butter and begin to melt it on medium heat-

Add the onion

Cook the onion until tender (should be about 5 minutes)

Add the flour and allow it to cook until all the butter soaks it up and it gets cooked. (About 3 min)

Very slowly stir in the water, chicken stock, milk and half and half.

Stir in your chicken, your buffalo wing sauce and your cheese.

Now just salt and pepper your soup to taste- reduce the heat and let it simmer so all the cheesy goodness melts in- I would say let it simmer about 10 minutes.

You have just made a pot of buffalo chicken soup amazingness! (or at least I think so) I hope you enjoy this as much as we do!

Serves: 4-6

Side note- if you use the whole chicken you may want to up the amount of liquids you use a bit so that you get a more "soupy" consistency. If you are only using the white or the dark meat you should be just fine. You are looking to use about 2 cups of chicken

*I will say- this soup is by no means a soup you should eat often, it is good but probably not so great for you.

Gluten Free?- use gluten free flour or skip the roux process and add corn starch to your cream and milk step to help thicken it up.

I would also say use your own chicken- I know that store bought rotisserie chicken are usually not 'certified gluten free'.


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