Buffalo Chicken Soup


  • ¼ cup butter
  • 3 stalks celery, diced
  • 1 small onion, diced
  • ¼ cup all-purpose flour
  • ¾ cup half-and-half cream
  • 3 cups water
  • 1 cube chicken bouillon
  • + 4 more ingredients
    • 2 cups cubed cooked chicken
    • ¼ cup buffalo wing sauce, or more to taste
    • 1 ½ cups shredded Cheddar cheese
    • salt and pepper to taste

1. Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liqui...

View full recipe at SpringPad


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