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 This Recipe Is So Loved
Chef's Cooking Tips
- Adjust the buffalo sauce amount to control the heat level to your preference.
- Stir in the blue cheese at the end to keep its flavor strong and avoid melting it completely.
Directions
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 its raw taste. Slowly pour in the chicken broth, water, and half-and-half while stirring constantly to keep things smooth. Then, add the chicken, Cheddar cheese, buffalo wing sauce, and tomato soup. Let everything come to a gentle simmer, stirring now and then until the cheese has melted completely and the soup is nice and creamy—this should take about 10 minutes. When you’re ready to serve, ladle the soup into bowls and sprinkle blue cheese crumbles on top for a tasty finishing touch.
