The weather in SoCal is like a rollercoaster. This past weekend was filled with grey clouds, ugly rain and cold weather storms. We had a nice downfall of constant rain for the past couple of days, and then for the rest of the week - it's up back to typical awesome sunny 80 degree SoCal days. Rain boots one day, and then flip flops the next day. That's sooooo "OMG" SoCal for ya.
However, there is nothing like a hearty bowl of soup to warm you up on those dreadful rainy days or perhaps bring a little extra warmth on those gorgeous bright days. This recipe is no stranger to my blog and an oldie recipe post that desperately needed to be updated. The big foodie rage right now are these tasty buffalo chicken tacos, but this buffalo chicken soup will make you think twice.
This comforting soup is simple to prepare and can be easily made in one large sauce pot or in a crock pot. It's filled with a variety of gooey cheeses, vegetables, and shredded chicken. This creamy and cheesy soup is almost like having buffalo wings with blue cheese dressing all mixed into one yummy bowl of delicious-ness without the sticky mess. It's definitely a soup favorite in our house and for many days to come. One bowl of this indulgent soup will cure any rainy day blues because it's hearty and nom-a-licious!
Inspired from TJs
2 chicken breasts, about 6 to 8 ounces, cooked and shredded, about 1 1/2 cups
2 tablespoons butter
2 tablespoons extra-virgin olive oil
3 to 4 celery stalks, about 1 cup, diced
1 large white onion, about 1 cup, diced
2 to 3 medium carrots, about 1 cup, diced
2 to 3 garlic cloves, minced
4 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 teaspoon hot sauce, Buffalo sauce
1 1/2 cups shredded Monterey jack cheese
1 cup crumbled blue cheese
1/2 cup shredded Parmesan
1/3 cup flour
2 tablespoons of Italian parsley, chopped finely
Prepare chicken as you like. I bake my chicken with a little bit of salt and pepper and seasoning, and bake for 20 minutes, until no longer pink. **You can opt to use store-bought rotisserie chicken, too.
In a large sauce pot or dutch pan, saute the carrots, celery and onions until tender, about 8 to 10 minutes. Add the minced garlic, and cook for one more minute. Stir until combined.
Stir in broth, heavy cream, hot sauce and shredded chicken.
In a large bowl, toss all the cheeses and flour together. Mix well. Gradually stir into the soup.
Warm soup until thick and hot, about 10 to 15 minutes. Serve with additional hot sauce, crumbled blue cheese and garnish with freshly chopped Italian parsley.
You can serve this in a bread bowl, or pair it with soft pretzel bites.
Yield: about 8 to 10 servings