Chicken Wing Soup
In case it’s not super crazy obvious, I’m a Buffalo girl.
And in case you were wondering, we just call them wings. There’s no “Buffalo” or “Chicken” in front of it when you discuss them.
Also, the only acceptable thing to eat wings with is blue cheese. No ranch. Nothing else.
I’m generally a purist and don’t like a flavor other than mild/medium. Keep your Thai chili wings to yourself and call them something else. 😉
Anyhow. The only exception we make in the “Buffalo Wing” or “Chicken Wing” is when we make soup.
So here’s my chicken wing soup recipe.
A few notes: I developed this recipe by trial and error and even today I don’t usually measure my ingredients.
1 medium onion, chopped
2-3 carrots, peeled and chopped
3 large celery stalks, chopped
1 8oz. brick cream cheese, softened
6 cups chicken stock
1 8oz. bottle blue cheese dressing
3 boneless, skinless chicken breasts, cooked and shredded
Franks Hot Sauce to taste
Crumbled Blue Cheese for topping
In soup pot, saute onions, carrots, and celery in olive oil. When veggies look cooked, add in cream cheese and stir together. The cream cheese might ball up with the veggies, that’s okay, it will cook down.
Add chicken stock, blue cheese dressing, and chicken. Stir to make sure that everything combines and cream cheese melts. Add hot sauce to taste. (We like ours between mild and medium. So I add until the mixture turns into a nice orange color.) You can also season with salt and pepper.
Simmer for 2-3 hours.
Top with blue cheese crumbles and enjoy!
Let me know if you have questions. Because for real, I make this a little differently every time.