This creamy chicken soup with onion, celery, and cheddar cheese gets its inspiration from hot wings. Bleu cheese crumbles make the perfect topping.
Ingredients
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
Instructions
Melt butter in a large pot over medium-high heat. Saute celery and onion in melted butter until tender, about 5 minutes.
Sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.
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.
Ladle soup into 8 bowls. Top each serving with blue cheese crumbles to serve.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/buffalo-bleu-chicken-soup/