Buffalo Bleu Chicken Soup

Buffalo Bleu Chicken Soup
Prep time
Cook time
Total time
This creamy chicken soup with onion, celery, and cheddar cheese gets its inspiration from hot wings. Bleu cheese crumbles make the perfect topping.
  • ¼ cup butter
  • 3 stalks celery, diced
  • 1 small onion, diced
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup water
  • ¾ cup half-and-half
  • 2 cups cubed, cooked chicken
  • 1½ cups shredded Cheddar cheese
  • ⅓ cup buffalo wing sauce, or more to taste
  • ¼ cup creamy tomato soup
  • salt and ground black pepper to taste
  • ¼ cup crumbled blue cheese, or as needed
  1. Melt butter in a large pot over medium-high heat. Saute celery and onion in melted butter until tender, about 5 minutes.
  2. Sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.
  3. Stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, cheddar cheese, buffalo wing sauce, and tomato soup. Bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.
  4. Ladle soup into 8 bowls. Top each serving with blue cheese crumbles to serve.