Buffalo Chicken Soup

If you like tangy and spicy Buffalo Wings, you will love this soup. I found the original recipe on the weight watcher message boards. It called for cooked chicken. I always cook the chicken just before making the soup. Today I added the Orleans Pepper Seasoning when I browned the chicken. It was delicious. If you are not a spice lover cut back on the Frank's buffalo wing sauce. You may want to start with 1/4 cup. I love it spicy. I find that spicy foods really satisfy. This soup is spicy, creamy and even crunchy from the celery. And the blue cheese is just the right finishing touch. I hope you enjoy it. Try the Orleans Pepper when you grill. It is great on all types of meats.

Buffalo Chicken Soup
Servings 4  

Ingredients

2 tsp. olive oil

1 lb boneless, skinless chicken breast, diced

Orleans Pepper Seasoning (recipe below)

2 stalks celery, sliced
1 small onion, chopped

1/2 packet dry ranch dressing mix

10-3/4 oz can Campbell's Healthy Request Cream of Chicken Soup
1 cup skim milk
1/2 c Frank's buffalo wing sauce
4 Tbsp blue cheese

Instructions

Dice chicken breast into 3/4” pieces. Sprinkle chicken pieces with Orleans Pepper Seasoning. Heat oil in a 3 quart pot; add chicken in batches not crowding the pot. Brown chicken on all sides and remove from the pot, set aside. Add celery and onion, sauté until they begin to soften. Return chicken to the pot. Stir in the rest of the ingredients, except blue cheese and simmer until chicken is fully cooked about 5 minutes. Serve garnished with 1 Tbsp crumbled blue cheese.

Orleans Pepper Seasoning

Adapted from: Gifts in a Bag
Rubs & Seasonings

Ingredients

2 Tbsp. plus 1-1/2 tsp. cayenne pepper

1 Tbsp. plus 1-1/2 tsp. black pepper

2 Tbsp. plus 1-1/2 tsp. onion powder

1 Tbsp. plus 1-1/2 tsp. kosher salt

Instructions

Combine all ingredients until well blended. Store in an air tight container. Great seasoning for beef, pork, chicken or turkey.