BUFFALO CHICKEN SOUP WITH CREAM CHEESE RECIPES

Name: Cheesy Buffalo Chicken Soup
Prep time: 20 min
Yield: 6 servings
Ingredients: Bread Bowls; 6 (2-ounce) round Kaiser or sourdough rolls; Soup; 2 tablespoons Land O Lakes® Butter; 2 medium (1 cup) carrots, sliced; 1 rib (1/2 cup) celery, chopped; 1 small (1/2 cup) onion, chopped; 1 pound (3 cups) cooked, shredded chicken; 1/3 cup buffalo wing sauce; 1/4 teaspoon black pepper; 2 cups chicken broth; 20 (3/4-ounce) slices Land O Lakes® Deli American chopped; 1/2 cup Land O Lakes® Heavy Whipping Cream; Garnish; 6 tablespoons crumbled blue cheese; 6 tablespoons chopped celery

CHEESY BUFFALO CHICKEN SOUP RECIPE | LAND O’LAKES

Cheesy Buffalo Chicken Soup Recipe | Land O’Lakes image

The flavors of classic buffalo wings transformed into a cheesy soup served in a bread bowl. Perfect for serving at your next game day party!

Provided by Land O'Lakes

Categories Lunch Chicken Chicken Soup Soup and Stew Main Course Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

Bread Bowls
6 (2-ounce) round Kaiser or sourdough rolls
Soup
2 tablespoons Land O Lakes® Butter
2 medium (1 cup) carrots, sliced
1 rib (1/2 cup) celery, chopped
1 small (1/2 cup) onion, chopped
1 pound (3 cups) cooked, shredded chicken
1/3 cup buffalo wing sauce
1/4 teaspoon black pepper
2 cups chicken broth
20 (3/4-ounce) slices Land O Lakes® Deli American chopped
1/2 cup Land O Lakes® Heavy Whipping Cream
Garnish
6 tablespoons crumbled blue cheese
6 tablespoons chopped celery

Steps:

Heat oven to 400°F.
Place rolls onto ungreased baking sheet. Bake 8-10 minutes or until lightly browned. Cool 5 minutes. Using serrated knife, remove top of rolls. Scoop out bread in center to create bowls.
Melt butter in 4-quart saucepan over medium-high heat. Add carrot, celery, and onion. Cook, stirring occasionally, 10-12 minutes until softened. Add chicken, wing sauce, and pepper; stir to combine.
Stir in broth. Continue cooking until mixture comes to a boil. Reduce heat to medium. Add cheese; stir until cheese is melted. Add whipping cream; cook until soup is heated through.
To serve, spoon into bread bowls. Top with blue cheese and chopped celery.

Nutrition Facts : Calories 700 calories, FatContent 39 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 165 milligrams, SodiumContent 2010 milligrams, CarbohydrateContent 40 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 44 grams

SLOW-COOKER BUFFALO CHICKEN SOUP RECIPE - PILLSBURY.COM

Slow-Cooker Buffalo Chicken Soup Recipe - Pillsbury.com image

We turned a favorite appetizer into a zesty and comforting slow-cooker soup! Combine cream cheese, hot sauce, chicken, onion and celery in a slow cooker, then cook until creamy and tender. Stir in even more cheese and serve with garnishes of fresh celery, pepper sauce and blue cheese crumbles for a complete dish.

Provided by Pillsbury Kitchens

Total Time 4 hours 30 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1 package (8 oz) cream cheese
1/3 cup Frank’s™ RedHot Original cayenne pepper sauce
3 cups shredded cooked chicken
1/2 cup chopped onion
1/2 cup chopped celery
1 carton (32 oz) Progresso™ chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded Colby Jack cheese (8 oz)
Additional chopped celery and pepper sauce, and blue cheese crumbles, if desired

Steps:

In small microwavable bowl, microwave cream cheese uncovered on High 30 to 45 seconds or until softened. Add 1/3 cup cayenne pepper sauce; mix well using whisk.
In 3- to 4-quart slow cooker, mix chicken, onion, 1/2 cup celery, the chicken broth, salt and pepper. Stir in cream cheese mixture.
Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Stir in 1 1/2 cups of the shredded cheese; cover and continue cooking about 15 minutes or until cheese is melted.
Stir and serve with remaining 1/2 cup shredded cheese. Garnish with remaining ingredients.

Nutrition Facts : Calories 410 , CarbohydrateContent 4 g, CholesterolContent 135 mg, FatContent 2 , FiberContent 0 g, ProteinContent 31 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 1100 mg, SugarContent 3 g, TransFatContent 1 g

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