Buffalo Chicken Wing Soup

buffalo chicken wing soup

I went to a soup festival last weekend. It was an indoor event where you bought tickets and for 2 tickets you got a cup of soup. I tried them all, from beer & cheese soups to beans and greens, I tried gumbos and bisques. My favorite of the soups both were Buffalo’s favorites foods turned into soups– Beef on Weck Soup and Buffalo Chicken Wing Soup. The Buffalo Chicken Wing Soup has all the heat and tangyiness of a spicy chicken wing but in soup form–just incredible. I decided to re-create the chicken wing soup, doing my own organic, low carb, healthier version. I came up with my own recipe and in my opinion it came out even better than the soup-fest version. Next, I’m going to tackle the beef on weck soup… until then enjoy the Buffalo Chicken Wing Soup!!

Buffalo Chicken Wing Soup

Organic Ingredients

1-1.25 lb chicken wings or chicken breast

4 tbsp butter

1/3 package of cream cheese about 3 ounces

1/2 cup hot sauce (Franks is really good, although not organic)

1 small onion

6 cloves of garlic

1- 1 1/2 cups of celery

1/2 cup of carrot or 4carrots

32 oz chicken stock


Start out by cooking the chicken wings on low-medium heat in olive oil, turn over often so the skin doesn’t stick to the pan. Cook until browned on both sides and set aside.

In stockpot, melt butter and add in chopped onion and garlic and cook them together for 10-15 minutes over medium heat
Add cream cheese and stir to melt, cook together 5 minutes.

Add in liquids: chicken broth 32 oz of water and hot sauce
Add whole cooked wings (bone too) or if you prefer use chicken breast meat.
Cook over medium heat for an hour
Take the bones out, and remove the remaining chicken meat from the bone. The meat should be tender enough to pull away with a fork.

Add in diced celery and carrots. I add them at the end so they still have a little crunch to them. When I think of wings I think of a pairing of crunchy celery and carrots but if you would prefer them softer add them in sooner.

Season with paprika, sea salt, and cracked pepper, cayenne pepper, garlic powder to taste.

*Optional* Top soup with blue cheese crumbles for serving. I don’t like the taste of blue-cheese so I made a fuax blue-cheese crumble out of 1/2 package of cream cheese, 3 tbs butter and a couple dashes of hot sauce mixed together with 1/4 cup of hot water cook over medium heat.  I used a wooden spatula to form the cream cheese mixture into little crumbles– perfect for topping your soup with.

Bon Appetit- with much love from your Buffalonian crunchy girls <3

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