Buffalo Chicken Soup with a Bleu Twist

Step 1

Start by melting 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, then cook and stir for a couple of minutes so the flour soaks up the butter. 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, then bring everything to a gentle simmer. Let it cook for about 10 minutes, stirring now and then, until the cheese is fully melted and the soup is nice and creamy. When you’re ready to eat, ladle the soup into bowls and sprinkle some blue cheese crumbles on top for that perfect tangy finish.