Buffalo Chicken Soup

This past weekend I bid Manhattan adieu and packed my bags an entire moving truck with my stuff for Queens! When I first moved to NYC three years ago, I never would have imagined I’d end up in Queens someday – I’d barely been to Brooklyn more than a handful of times back then. But as I’ve matured from post-college party girl to I-just-wanna-stay-in-and-drink-wine girl, so have my priorities (i.e. saving money and more space). So it was goodbye to Chelsea’s gay sex shops and art galleries, and hello to Astoria’s Greek cuisine and beer scene (good thing I love hummus and a strong IPA!).


Besides the fresh air, quiet nights, and cozy, family vibe, my new kitchen has to be one of my favorite things about the new apartment. Full-size oven! Cabinets! A DISHWASHER!!! I’ve basically struck gold by NYC kitchen standards.


So on my first Sunday in the apartment, I hunkered down in my new favorite place and cooked up a frenzy with moroccan baked chicken (for dinner), pumpkin chocolate chip cookies (for dessert) and this Buffalo Chicken Soup (for watching the Pats/Jets game).


My brother Michael and I first made this soup from How Sweet It Is last December because we both love everything buffalo-flavored, and so it quickly became a new favorite of ours. It comes together super fast and is perfect for game day as the weather gets cooler. The spicy kick from the buffalo will really clear our your sinuses if you’re suffering from a little cold, like I am right now.


Oh, and not to brag, but how great do these pictures look compared to my photos from before? Thank God for the abundant natural light in this new place – it does wonders for food photography! It’s been real, Chelsea, but Queens is feeling like home prettyyyyy quickly.

Buffalo Chicken Soup adapted from How Sweet It Is

serves 2-4


2 large chicken breasts, cooked  and shredded (I coated them in some olive oil, salt, pepper, oregano, and onion powder, then cooked them for about 30 minutes at 400 degrees. Then use 2 forks to shred the cooked chicken.)

2 tbsp olive oil

1 sweet onion, diced

2 garlic cloves, minced

1 tbsp flour

32 oz low-sodium chicken stock

1/2 cup buffalo sauce (or less if you don’t like it too spicy!)

1/3 cup shredded cheddar cheese

1/3 cup shredded parmesan cheese plus 1/4 cup for croutons

6 slices baguette (more/less depending how many croutons you want)

4 scallions, white and light green parts, diced

1. Preheat oven to 350 degrees. Heat a large pot over medium heat and add the olive oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the flour, stirring for about 1 minutes to cook off the raw flour taste.

2. Add the stock, buffalo sauce, cooked chicken, cheddar cheese, and 1/3 cup parmesan cheese, stirring constantly. Bring to a boil, then simmer 10-15 minutes.

3. Meanwhile, top each baguette slice with remaining parmesan cheese and toast in the oven for about 10 minutes, until cheese is melted and bread is just golden.

4. To serve, ladle soup into a bowl, top with desired number of parmesan croutons and chopped scallions. Add a drizzle of buffalo sauce for an extra zing!


6 thoughts on “Buffalo Chicken Soup

  1. Andrea

    There’s something about seeing buffalo sauce that makes my mouth instantly water! I remember seeing this on How Sweet Eats, but forgot about it. I’m going to have to try making it.

  2. Pingback: Buffalo Chicken Chili | Cooking Cara

  3. Pingback: Let Them Eat Cake! | Cooking Cara

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