A spicy warm-you-up cheddar cheese soup with fresh chicken, inspired by everyone’s favorite buffalo chicken wings.
This post is sponsored by American Family Insurance. All content and opinions are my own.
Buffalo chicken recipes are a favorite of mine. After all, I’ve made mac and cheese, quesadillas, meatballs, and sandwiches with the famous duo of hot sauce and chicken. So when I was asked by American Family Insurance and Sunday Supper to create a cheesy dinner recipe, I immediately thought of soup. Then I started thinking about dishes that highlight cheese. My mind wandered to buffalo chicken dip, which uses cheddar cheese. Then I went back to soup and thought why not make Cheesy Buffalo Chicken Soup? Spicy, cheesy, flavorful. All that you want in a soup (and more).
American Family Insurance (AmFam for short) is a company who understands the value of families spending time together around the kitchen table, which aligns perfectly with Sunday Supper’s mission. I chose Buffalo Chicken Soup because my parents, brother, and I love eating chicken wings, so this is an homage to them (since I only see them about one weekend a month). I haven’t seen them since making this soup, so next time I’ll have to add it to the menu. If we dare, maybe we’ll eat wings with it too.
This soup is based off of my roasted jalapeno soup. I chose carrots for the base because usually when you eat buffalo chicken wings, you have carrots and celery to dip into ranch or blue cheese. No ranch or blue cheese in the soup, though (although feel free to crumble some blue cheese on top before serving). I’d add celery too, but I don’t eat celery, so I wasn’t going to buy it just for soup.
A quick cheese tip – shredded cheese melts a lot quicker than cubed cheese. I just bought pre-shredded cheese because it was on sale, but if you use a block of cheese, grate it before adding.
Cheesy Buffalo Chicken Soup can be spicy if you let it be. I highly recommend adding a little bit of hot sauce at a time. You can always add more heat but it’s hard to take it out. If you do add too much, you can cool it down with some sour cream.
- 2 chicken quarters, thawed
- 2 tablespoons olive oil
- 1/2 cup carrot, peeled and chopped (roughly 2 carrots)
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 1/4 cup all purpose flour
- 2 1/2 cups chicken stock
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 2-4 tablespoons hot sauce
- Fill a large pot with water and bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 30 minutes or until the chicken is completely cooked through. Remove from the water and let the chicken cool. Once it’s cool enough to handle, pull the meat off of the bones, discarding skin and bones. Set aside chicken.
- In a large saucepan, heat the olive oil. Saute the carrots, onion, and garlic for about 5 minutes or until the carrots and onions start to soften.
- Add the butter. Once melted, stir in the flour until everything is coated. Slowly stir in the broth and bring to a boil. Stir in the milk and bring back to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes. If you feel that your soup isn’t thick enough, add more flour, 1 tablespoon at a time.
- When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. If using a regular blender, add about half the mixture then puree until smooth.* Add the rest of the soup then puree until smooth. Pour back into the sauce pan. Stir in the cheese until completely melted. Add 2 tablespoons hot sauce and chicken. Taste and add more hot sauce, if desired.
If you liked this Cheesy Buffalo Chicken Soup, you may also like these recipes from me:
- Stovetop Buffalo Chicken Macaroni and Cheese
- Buffalo Chicken Dip Quesadillas
- Buffalo Chicken Salad Sandwiches
Looking for more cheesy recipes? Check out what the rest of the Sunday Supper crew made:
- Cheesy Buffalo Chicken Soup by Chocolate Moosey
- Fettucine Pumpkin Cauli-fredo by Cupcakes & Kale Chips
- Cheeseburger Chowder by Magnolia Days
- Three Cheese Lasagna with Meat Sauce by Webicurean
- Japanese Grilled Cheese & Kale Salad by NinjaBaking.com
- Cheesy Ham and Potato Bake by Country Girl in the Village
- Spinach Feta Greek Impossible Pie by Shockingly Delicious
- Cheesy Vegetarian Enchilada Soup by Curious Cuisiniere
- Steakhouse Bacon Alfredo Pasta by Juanita’s Cocina
- 3 Cheese Pumpkin Mac and Cheese by Bobbi’s Kozy Kitchen
- Cheddar Popcorn Soup by MarocMama
- Broccoli, Mushroom & Cheese Strata by Momma’s Meals
- Chili Relleno Casserole by That Skinny Chick Can Bake
- French Onion and Apple Soup by Supper for a Steal
- Cheesy Italian Sausage & Kale Quiche by girlichef
- Lighter Stove-top Mac and Cheese by Alida’s Kitchen
- Cheddar Potato Dumpling Soup by Cindy’s Recipes and Writings
- Prosciutto, Chevre & Radish Toasted Sandwich by Foxes Love Lemons
- Cheesesteak Poutine by The Girl In The Little Red Kitchen
- Roasted Tomatoes and Broccoli Rabe Flatbread Pizza by Family Foodie
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