If you love chicken wings, you are going to love this Buffalo Chicken Wing Soup!
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This Chicken Wing Soup is my first attempt at putting together a copycat recipe. A copycat recipe is when you enjoy something out at a restaurant so much that you try to recreate it to be able to enjoy at home.
The soup that I love is from a casual place here in the Buffalo, NY area called Danny’s Restaurant. Their Award-Winning Spicy Buffalo Chicken Wing Soup is nothing short of amazing. The rest of the menu may be just as amazing, but I don’t know because I fill myself up on the unlimited soup each and every time I visit.
I have long since wanted to find a copycat recipe for the soup and searched a few times online but never found anything close. Some claimed to be close but I would look at the ingredients and shake my head. I didn’t know exactly what was in it but I knew it wasn’t Velveeta, for instance, as one of the imitators called for.
Last week I was craving some of Danny’s soup. I was just coming off of an illness and still didn’t feel quite up to heading out, but my appetite was finally back, and I wasn’t going to be satisfied until I got this soup!
I tried one more internet search for the recipe and again came up empty-handed. I decided to give it my best shot at recreating it on my own. And I must say, I am so pleased with how it turned out! It actually tastes like Danny’s Spicy Buffalo Chicken Wing Soup. Woohoo!
Chicken Wing Soup
- You will need to create a blonde roux for this soup. If you don’t know what that is or how to make it, you’ll find a quick video that is a great guide here.
- I like to use homemade chicken stock for my soups, but you can use your favorite pre-made chicken stock, if you prefer.
- The key to this soup is in the mixing. Whisk the roux in very well. Make sure to keep it mixed to a smooth consistency throughout the entire cooking process. When reheating the soup, be sure to mix it to a smooth consistency once again, adding in more chicken stock if it becomes too thick.
- Using Frank’s Red Hot is a must for this soup (or anything chicken wing related – trust me on this one). This soup will have quite a kick to it, so add less Frank’s if necessary.
- Another must for this soup is homemade croutons. Crackers are fine for most soups, but croutons take it to a whole other level – and this is how they serve it at Danny’s.
Homemade croutons are super quick and simple to make:
1. Slice a crusty loaf of bread into small cubes; place in a bowl.
2. Coat with olive oil. Toss with sea salt and garlic powder.
3. Place on parchment-lined cookie sheet. Bake at 375 for 10 minutes.
Other of my soup recipes you may enjoy trying:
I know you are going to love this Buffalo Chicken Wing Soup!
Feel free to leave a comment below or snap a photo of it and tag @coolbeanliving on Instagram.
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Chicken Wing SoupPin Recipe
- 1 cup butter
- 1 cup all-purpose flour
- pepper, to taste
Chicken Wing Soup
- 1 quart chicken stock homemade recommended
- 3 cups cold water
- ⅓ cup celery finely chopped
- 3 cups potatoes cooked, cubed
- 1½ cups chicken breast cooked, shredded
- ¾ cup Frank's Red Hot Sauce
- ½ cup bleu cheese dressing
- 1 tbsp seasoned salt
- 1 tbsp garlic powder
- In a medium saucepan, melt butter over medium-high heat.
- Add in flour. Let flour absorb the butter and turn a light golden color while stirring. Add pepper.
- Remove from heat and set aside until adding to the soup base.
Chicken Wing Soup
- Add chicken stock and water to a large, heavy pot or dutch oven. Whisk in the roux, add celery; bring to boil.
- Reduce to medium heat, pour in Frank's hot sauce and bleu cheese dressing; combine well.
- Add in chicken, potatoes, and seasonings.
- Cover; simmer for one-hour stirring frequently.