29 March 2013

Buffalo Chicken Soup

Okay, so now that I've roasted a chicken and made some awesome chicken broth, what to do with it?  How about turn the world's best Super Bowl dip into a soup!?  Brilliant.
I'm not suggesting you make this soup.  I'm not even suggesting you read this recipe.  This soup has so much hot sauce and so much chicken, you probably can't even handle it.  If you need drama, go watch Gypsy Sisters (omg WHY).
For anyone who's still with me, start here:  just like the buffalo chicken dip, add hot sauce and cream cheese to a saucepan over medium heat and whisk until the cream cheese is melted.
In a large pot, saute onion, pepper and celery.  If you saved some chicken fat from broth-making, this would be a good place to use it.  In fact, this would be a good use for all that celery after you put the leaves and heart in with the stock.
Okay, brace yourself for this one.  If you roasted a chicken, put ALL of the chicken in the stock pot.  Yup.  We're putting an entire chicken into this soup.
Now would be a good time to add the hot sauce / cream cheese mixture.  Oh, and the entire batch of broth that I just made.  You can't even handle this!
Check. This. Soup. Out.
Now, there's a lot going on here already.  I don't really think it needs the same level of cheese that the dip does.  So you can toss a handful of shredded cheese in there if you want, or you can just use it as a garnish.
Serve with a gallon of water, and a few scoops of ice cream for the truly faint-hearted.  Booyah.

Buffalo Chicken Soup
  • 12 oz hot sauce
  • 8 oz cream cheese
  • 1 onion, finely chopped
  • 1 green pepper, chopped
  • 4-5 stalks of celery, chopped
  • 3.5 cups of shredded chicken (about one chicken's worth - recipe here)
  • Chicken broth (recipe here)
  • Cheese and green onions for garnish
1.  Whisk the hot sauce and cream cheese together over low heat until completely combined.
2.  In a soup pot, saute onion, pepper and celery in chicken fat or coconut oil until onions are translucent.
3.  Add chicken and hot sauce / cream cheese mixture to soup pot.  Add chicken broth to desired soup consistency.
4.  Simmer for 20 minutes.  Serve garnished with cheese and green onions.
I don't want to say you can't handle it...but I'm pretty sure you can't handle it.  At any rate, I like how this nicely ties up the last two posts on roasting chickens and making chicken broth.  It's a great way to save money, be more eco-friendly, be healthier (I said healthiER, not healthy...), and use every bit of what you have.

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