Buffalo Chicken Soup

I like crackers and mozzarella cheese in mine.

Last year, a restaurant called Tom+Chee opened up on Bardstown Road here in Louisville.  I was curious - a grilled cheese and tomato soup restaurant.  I'm not a fan of tomato soup but I love grilled cheese, so I had to try it.  My first visit there, they had on the menu Buffalo Chicken Soup.   I was hesitant but had to try it because I love anything buffalo chicken.


After trying it, I was hooked.  Unfortunately for me, because it was one of their specials, there was no guarantee when I would have it next.  Every visit after that, if they had the soup I would get a cup and try to decipher what was in it, and was inspired to make my own version of the soup.

The Ingredients

• 1 tablespoon butter
• 1/2 small yellow onion, chopped (about 1/4 cup when I measured it)
• 2 cloves garlic, minced
• 1 bunch green onions, sliced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• Just a note - if you have someone who does not like chunky vegetables in their soup, you can put the veggies through a food processor to be finely chopped.
• 1 tablespoon of dried cilantro
• 2 tablespoons ranch dressing/seasoning mix
• 32 oz chicken broth
• 2 cups of cooked chicken breasts, shredded or cubed (I prefer shredded, but it's up to personal preference how you make it)
• 3/4 cup Frank's Buffalo Wing Sauce
• 4 oz white cheddar cheese, shredded or grated
• 4 oz Parmesan cheese, shredded or grated

Cooking

1. In a large pot, melt butter, saute yellow onion, garlic, and green onions about 2-3 minutes, until the yellow onion starts to become translucent.
2. Add carrots, celery, cilantro, and saute another 2-3 minutes.
3. Add chicken broth, ranch seasoning mix, cooked chicken, and wing sauce.  Stir and bring to a boil, then reduce heat and simmer about 10-15 minutes.
4. While simmering, slowly add the two cheeses, consistently stirring to mix them into the soup, so they don't stick to the pot.
5. Serve!
   

Soup without any topping.

It's also easy to make in a crock pot.  Just saute the veggies in the first two instructions and add to a crock pot with all ingredients except cheese.  Cook on low 6-8 hours, or on high 4 hours, and then slowly add cheese in the last 15-20 minutes.

This soup is prefect for cold days and sharing with others.  I love taking it to work for monthly birthday parties and serving it when I have friends over for dinner because I know there will be barely any leftovers.  This soup is versatile, good with a sandwich or salad, or own it's own.  You can also try a variety of toppings, so each bowl is a little different than the last.  Some recommendations to add are blue cheese crumbles, sour cream mixed with ranch seasoning, green onions, cilantro, Fritos, tortilla chips, crackers, or more cheese.  Enjoy!