Chicken Wing Soup

Creamy, cheesy, and full of Buffalo-inspired flavor, this soup is comfort food in a bowl. With tender chicken seasoned in Borsari Original and a kick of wing sauce, it’s the perfect cozy dinner for fall nights.

• Serves: 6
• Recipe:
  • ¼ cup butter
  • 3 celery stalks, diced
  • 3 carrots, diced (about 1 cup)
  • 1 small onion, chopped
  • ¼ cup all-purpose flour
  • ¾ cup half-and-half
  • 3 cups water
  • 1 chicken bouillon cube
  • 2 cups chicken breast, cooked with Borsari Original and shredded
  • ¼ cup buffalo wing sauce (or more to taste)
  • 1 ½ cups shredded cheddar cheese
  • 3 shakes Borsari Original Seasoning

• Instructions:
  1. In a large pot over medium-high heat, melt the butter.
  2. Add celery, carrots, and onion. Cook until tender, about 5 minutes.
  3. Stir in flour and cook until thickened, about 2 minutes.
  4. Slowly whisk in half-and-half and water until smooth.
  5. Stir in bouillon until dissolved. Add shredded chicken, buffalo wing sauce, and cheddar cheese.
  6. Reduce heat to medium-low. Cook, stirring occasionally, until cheese is melted and soup is creamy, about 10 minutes.
  7. Ladle into bowls and finish with a shake of Borsari Original on top.

Pro Tips for Chicken Wing Soup

• Cook and shred the chicken ahead of time to make this a quick weeknight dinner.
• Adjust the heat by adding more or less buffalo wing sauce to taste.
• For extra creaminess, use heavy cream instead of half-and-half.
• Top each bowl with crumbled blue cheese or green onions for a restaurant-style finish.