Comfort Food on a Snowy Day

Yesterday, it was a cold, blustery day and I was in the mood for some good, hearty, comfort food; Not exactly what I should be eating a week before hitting the beach in Belize, but some days you just have to say to heck with it.
I also had a craving for buffalo chicken dip and thought….why not combine the two and make a buffalo, chicken soup.

This was more of an experiment, but it turned out great and both boys loved it as well. Here’s what I did:


Buffalo Chicken Soup


3 Tbsp. butter (divided)
6 ribs celery, diced
1 small onion, diced
1/4 cup all-purpose flour
1/2 cup half-and-half
1 c. milk (I used 2 %)
2 cups water
1 Tbsp. chicken soup base
2 cups  chicken cubed-I used a Rotisserie Chicken
1/2 cup Franks buffalo wing sauce
1 tsp. garlic granules
1 tsp. parsley
¼ tsp oregano

Melt 1 Tbsp. butter in a large pot or dutch oven over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes.

Meanwhile in a separate saucepan, make a white sauce.  If you are a FACS teacher or older cook (like me!) you would know a white sauce can be used for so many things…gravy, sauces, heck I even use one modified white sauce for a frosting…

To do this melt the other 2 Tbsp. of butter and add the 1/4 c. flour.  Using a whisk, add the half and half and cook on low, stirring often,  until you get a thick, pasty consistency and a slow bubble.  (see video, if you don’t know what I mean by slow bubble).  Then add the cup of milk with a whisk and again cook on low until you get a thicker consistency and slow bubble.



I love this soup base. This one is from Aldi, but you can find it anywhere. Basically it is a bouillon cube in paste form.

With heat on medium, add the 2 c. water to the celery and onion pot.  Stir in your chicken soup base and the 1/2 c. of Frank’s hot sauce.  Add the other seasonings as well.

Using a spatula, stir the white sauce into the soup and whisk to combine.

Add the chicken and cook on medium heat.  (I used an entire rotisserie chicken)  If it is to thick for you, stir in another 1/2 c. of water.

I let it simmer for a couple of hours and it was delicious!  We served it with a hot slice of french bread that was perfect for dipping in the broth!

Here goes the taste test on my pickiest eater……





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