The weather turned this week: officially fall. I’ve pulled the cable knit sweaters, vests, and riding boots out of the closet and am loving the change in temperature. Although, I do need to figure out how to close some of the old, stubborn windows in my house!
With the change in temperature comes some of my favorite cooking: crockpots and stock pots, soups and stews.
I made a Buffalo Chicken Soup that I think may become a staple in my house this season. There’s a good balance of spicy and hearty to it & not to mention, it is so easy to make. This soup doesn’t really photograph well (does any soup?) but I promise you, this is delicious!
Buffalo Chicken Soup:
6 C chicken stock
8 oz cream cheese
2/3 C buffalo sauce
1/2 C milk
1/2 C heavy cream
6 T butter
Rotisserie chicken, deboned and shredded
1/2 C chopped celery
S & P, to taste
garnishes (anything you want! I sued blue cheese crumbles, celery, and even some tortilla chips)
Melt and Combine Butter and Cream Cheese in Stock Pot.
Add chicken stock, buffalo sauce, milk, and heavy cream. Simmer on low (don’t let it boil)
Add shredded chicken, celery, and salt and pepper.
Cover on low, stirring occasionally, for 25 minutes.
Garnish and serve!
What are some of your favorite fall soups?