📝 About This Recipe
This soul-warming soup captures everything you love about a classic game-day platter of Buffalo wings and transforms it into a sophisticated, velvety broth. Featuring tender shredded chicken, a tangy cayenne kick, and the cooling richness of cream cheese and blue cheese, it hits that perfect 'Spicy & Sour' profile. It is the ultimate comfort food for those who crave bold, zesty flavors with a luxurious, silky finish.
🥗 Ingredients
The Aromatics & Base
- 4 tablespoons Unsalted Butter (high quality)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced small)
- 3 large Celery Stalks (diced small for that classic wing pairing)
- 4 cloves Garlic (minced)
The Broth & Protein
- 1/4 cup All-Purpose Flour (to thicken the roux)
- 6 cups Chicken Stock (low-sodium preferred)
- 3/4 cup Buffalo Hot Sauce (such as Frank's RedHot)
- 4 cups Rotisserie Chicken (shredded, skin removed)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Smoked Paprika
The Creamy Finish
- 8 ounces Cream Cheese (softened and cubed)
- 1/2 cup Heavy Cream (at room temperature)
- 1 cup Sharp Cheddar Cheese (freshly shredded)
For Garnish
- 1/2 cup Blue Cheese Crumbles (for authentic funk)
- 3 pieces Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the 4 tablespoons of butter over medium heat until foaming.
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2
Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to brown it.
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4
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light blonde roux.
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5
Slowly pour in 1 cup of the chicken stock, whisking vigorously to incorporate the roux without lumps. Gradually add the remaining stock.
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6
Stir in the buffalo hot sauce, Worcestershire sauce, and smoked paprika. Bring the mixture to a gentle simmer.
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7
Add the shredded chicken to the pot. Reduce heat to medium-low and let the soup simmer uncovered for 15 minutes to allow flavors to meld.
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8
Reduce heat to low. Add the cubed, softened cream cheese. Whisk gently until the cheese has completely melted into the broth.
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9
Slowly stir in the heavy cream and the shredded cheddar cheese. Stir until the cheddar is melted and the soup is silky.
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10
Taste the soup. If it's too spicy, add a splash more cream; if it needs more 'sour' tang, add an extra tablespoon of hot sauce or a teaspoon of white vinegar.
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11
Ladle the hot soup into deep bowls while it is steaming and vibrant.
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12
Top each bowl generously with blue cheese crumbles, sliced green onions, and fresh parsley before serving.
💡 Chef's Tips
For the best texture, shred your own cheddar cheese; pre-shredded cheese is coated in potato starch which can make the soup grainy. If you prefer a thicker chowder-like consistency, mash a few of the cooked carrots against the side of the pot. Always use room temperature cream and cream cheese to prevent the dairy from curdling when it hits the hot broth. If using leftover chicken breast that is a bit dry, let it soak in the broth for an extra 10 minutes off the heat before serving. Adjust the heat level by choosing your hot sauce carefully—some artisan brands are significantly spicier than the standard grocery store labels.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or toasted baguette slices for dipping. Pair with crisp celery sticks and carrot batons on the side for a refreshing crunch. A cold, hoppy IPA or a crisp Lager perfectly cuts through the richness and spice of the broth. For a full meal, serve alongside a simple wedge salad with extra blue cheese dressing. Add a side of salty kettle-cooked potato chips for a fun, casual textural contrast.