Ingredients
- ¼ cup butter
- 3 stalks celery, diced
- 1 small onion, diced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup water
- ¾ cup half-and-half
- 2 cups cubed, cooked chicken
- 1 ½ cups shredded Cheddar cheese
- ¼ cup creamy tomato soup
- salt and ground black pepper to taste
- ¼ cup crumbled blue cheese, or as needed
Why Everyone Loves This Recipe
This soup combines bold, spicy flavors with creamy, tangy cheese for a perfect balance. It’s hearty and comforting, making it ideal for chilly days or whenever you want a satisfying meal with a kick.
Better Cooking Tips
- Use fresh blue cheese for a richer, more vibrant flavor.
- Adjust the heat by adding more or less hot sauce according to your taste.
- Let the soup simmer gently to blend the flavors without curdling the cheese.
- Adjust the heat by adding more or less hot sauce according to your taste.
- Let the soup simmer gently to blend the flavors without curdling the cheese.
Step 1
Melt the butter in a large pot over medium-high heat. Once it’s melted, add the celery and onion and cook them until they’re soft and fragrant, about 5 minutes. Sprinkle the flour over the veggies and stir it in well, cooking for another couple of minutes so it loses that raw flour taste.
Step 2
Slowly pour in the chicken broth, water, and half-and-half while stirring to keep things smooth. Add the chicken, Cheddar cheese, buffalo wing sauce, and tomato soup to the pot. Let everything come to a gentle simmer, stirring now and then, until the cheese has completely melted into the soup—this usually takes around 10 minutes.
Step 3
When it’s ready, ladle the soup into bowls and sprinkle each one with blue cheese crumbles before serving. Enjoy!
Serving Recommendations
Serve with crunchy celery sticks or toasted bread to add texture. A drizzle of extra blue cheese dressing on top can enhance the creaminess. Pair it with a simple green salad to balance the richness.
Food Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid separating the cheese. This soup can also be frozen, but the texture might change slightly after thawing.
Frequently Asked Questions
Can I use fresh chicken instead of cooked chicken?
Yes, just cook and shred the chicken first before adding it to the soup.
What can I substitute for half-and-half if I don’t have any?
You can use equal parts milk and heavy cream or just whole milk for a lighter option.
How spicy is this soup?
The spiciness depends on the amount and type of buffalo wing sauce you use; adjust it to your taste.
Can I make this soup ahead of time?
Yes, it tastes great reheated, but add the blue cheese just before serving to keep its texture.
What can I use instead of blue cheese if I don’t like it?
You can skip the blue cheese or use extra cheddar or a milder cheese like Monterey Jack.
Is it possible to make this soup vegetarian?
To make it vegetarian, substitute vegetable broth and omit the chicken and cheese, or use plant-based alternatives.
How do I thicken the soup if it’s too thin?
Cook it a bit longer uncovered to reduce, or stir in a slurry of flour and water to thicken.
Can I freeze leftovers?
Yes, but the texture of the cheese and celery may change slightly after freezing and reheating.
