Buffalo Chicken Soup

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Author Mike


  • 1/4 cup unsalted butter
  • 3 stalks celery diced
  • 1 small sweet onion diced
  • 1/4 cup all-purpose flour
  • 3/4 cup half-and-half cream
  • 3 cups water
  • 1 cube chicken bouillon
  • 2 cups cubed cooked chicken I used some leftover fire-eater roasted chicken
  • 1/4 cup buffalo wing sauce
  • 1 1/2 cups shredded extra-sharp Cheddar cheese
  • Salt and freshly ground black pepper to taste


  • Note: I used leftover fire-eater chicken 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.