This recipe needs to go viral; it is so good! Sometimes my family is cautious when I serve them something new that I have made up. They look at me with that look, like I have three heads or something. The first bite is always slow and cautious, but after the first bite of this Buffalo Chicken Soup, they could not shove it in their mouths quickly enough! When it was all gone, they asked if I would make it again soon. That is a seal of approval if there ever was one!
Ingredients
1 tbsp. Carbquick baking mix or another baking mix
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
1 onion, diced
1 carrot, diced
4 ribs celery, diced
2 tsp, garlic, minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
Salt and pepper to taste
1 can Rotel
3 cups shredded chicken
1/4 cup buffalo sauce
4 cups chicken broth
1 packet ranch seasoning
1 block cream cheese, softened
1 1/2 cups cheddar cheese, shredded
Instructions
In a large pot, make a roux with the Carbquick, oil and butter. The roux only needs to turn light brown in color, like the color of honey.
Add the onion, carrot, celery and garlic and saute until the vegetables are soft.
Add the garlic powder, onion powder, salt and pepper and stir.
Add the rotel and stir.
Add the chicken and stir to heat through.
Add the chicken broth and buffalo sauce. Stir and heat to a low boil.
Stir in the ranch seasoning.
Add the cubed cream cheese and cheddar cheese. Heat until the cheese has melted.
Serve with a garnish of sliced green onion and feta on top. I cannot even tell you how wonderful this soup is!
Buffalo Chicken Soup
Equipment
- 1 measuring cup
- 1 knife
- 1 large soup pot or Dutch oven
- 1 Large spoon
Ingredients
- 3 cups shredded chicken
- 1 onion, diced
- 1 carrot, diced
- 4 celery, ribs diced
- 2 tsp. garlic, minced
- 1/4 cup buffalo sauce
- 4 cups chicken broth
- 1 bloc cream cheese, softened
- 1 Tbsp. extra virgin olive oil
- Salt and pepper to taste
- 1 Tbsp. butter
- 1 Tbsp. Carbquick baking mix or another bakingmix
- 1 packet ranch seasoning
- 1 can can Rotel
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1-1/2 cups cheddar cheese, shredded
Instructions
- In a large pot, make a roux with the Carbquick, oil and butter. The roux only needs to turn light brown in color, like the color of honey.
- Add the onion, carrot, celery and garlic and saute until the vegetables are soft.
- Add the garlic powder, onion powder, salt and pepper and stir.
- Add the rotel and stir.
- Add the chicken and stir to heat through.
- Add the chicken broth and buffalo sauce. Stir and heat to alow boil.
