Buffalo Chicken Soup
small sweet onion
cube chicken bouillon
cubed cooked chicken
I used some leftover
fire-eater roasted chicken
buffalo wing sauce
shredded extra-sharp Cheddar cheese
Salt and freshly ground black pepper
Note: I used leftover
that has a nice kick to it. If you are using rotisserie or other 'tame' chicken you might want to add some hot sauce or cayenne to the soup for a little kick.
Place butter in a large pot over medium-high heat.
Once melted, add the celery and onion and cook until both are tender.
Stir in the flour and cook 2 minutes, stirring constantly.
Stir in the half-and-half and water.
Add the bouillon and stir to dissolve.
Add the chicken and wing sauce.
Bring to a boil and reduce heat to a simmer.
Stir in the cheese and season with salt and pepper to taste.
Simmer 10-15 minutes, stirring occasionally.