Buffalo Bleu Chicken Soup
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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.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/buffalo-bleu-chicken-soup/