Buffalo Blue Cheese Chicken Soup Recipe
This Buffalo Blue Cheese Chicken Soup combines the bold flavors of wing sauce and creamy blue cheese in a rich, comforting soup. Featuring shredded rotisserie chicken, sautéed vegetables, and a luscious blue cheese béchamel, this hearty dish is perfect for game days or cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Soup Base
- 1 tablespoon butter
- Olive oil, as needed
- 1/2 red onion, diced
- 1 cup diced celery (about 2 ribs)
- 1/2 cup diced carrot (1 medium)
- 2 teaspoons flour
- 1 teaspoon smoked paprika
- 3 cups chicken broth
- 1 rotisserie chicken, skin removed and meat shredded
- 1/2 cup wing sauce
- Kosher salt, to taste
Blue Cheese Béchamel
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup half and half
- 1 tablespoon ranch seasoning
- 4 ounces soft gorgonzola cheese (such as Cambozola Black)
- 2 ounces grated Fontina cheese
Toppings
- Sliced green onions
- Minced cilantro
- Sour cream
- Blue cheese crumbles
Instructions
- Start the soup: Heat the butter and olive oil in a 4 to 5 quart Dutch oven over medium heat until melted. Add diced onions, celery, and carrots, and sauté for about 8 minutes until the vegetables are soft.
- Add flour and spices: Sprinkle the flour and smoked paprika over the sautéed vegetables and stir well to evenly coat them, which helps thicken the soup later.
- Add chicken broth and simmer: Pour in the chicken broth and increase the heat to medium-high until the soup gently bubbles. Then reduce the heat to maintain a gentle simmer while preparing the béchamel sauce.
- Make the blue cheese béchamel: In a 2-quart pot over medium heat, melt the butter and stir in the flour to form a roux. Add half and half gradually, whisking constantly until smooth. Continue heating the mixture until it thickens, which may take several minutes.
- Season and add cheese to béchamel: Reduce the heat, sprinkle ranch seasoning into the thickened béchamel, and whisk to combine. Add the gorgonzola and Fontina cheeses, stirring until fully melted and incorporated.
- Combine béchamel with soup: Pour the blue cheese béchamel into the simmering soup base and stir thoroughly to blend the flavors.
- Add chicken and wing sauce: Stir in the shredded rotisserie chicken and wing sauce. Let the soup warm through for about 5 minutes, then taste and adjust seasoning with kosher salt if needed.
- Serve and garnish: Ladle the soup into bowls and top with sliced green onions, minced cilantro, a dollop of sour cream, and blue cheese crumbles for added richness and texture.
Notes
- Use good-quality wing sauce for the best flavor; hot or mild according to preference.
- Skins removed from the rotisserie chicken keep the soup lighter.
- Be patient when thickening the béchamel—it takes a few minutes to develop the right consistency.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Gorgonzola can be substituted with other creamy blue cheeses depending on taste and availability.
