Buffalo Chicken SoupIngredients¼ cup butter3 stalks celery, diced1 small onion, diced¼

Buffalo Chicken SoupIngredients¼ cup butter3 stalks celery, diced1 small onion, diced¼ cup all-purpose flour¾ cup half-and-half cream3 cups chicken broth2 cups cubed cooked chicken¼ cup buffalo wing sauce, or more totasteSome ranch dressing1 ½ cups shredded Cheddar cheeseSalt and pepper to tasteInstructionsMelt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and chicken broth into the mixture. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.Admin NotesI used http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=202716&origin=detail&servings=8&metric=false as a base and modified it just a bit.I also used sriracha instead of buffalo wing sauce, and it turned out great -- source link

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