Chicken Wing Soup

Two staples in the Buffalo, New York area are chicken wings and soup. With Buffalo being the city with the best known chicken wings and an area that measures snow in feet, this soup totally makes sense as to why it’s popular there. I spent the first 25 years of my life growing up in a suburb of Buffalo. So, I consider myself an expert in chicken wings and their flavor. This soup is perfect for any sporting event you are tailgating at, any party, and definitely any evening you want an easy but delicious soup.


Chicken Wing Soup

Serves 4

  • 4 Chicken Thighs (seasoned and cooked)
  • 4 cups Chicken stock
  • 2 Celery stalks (chopped)
  • 2 Carrots (chopped)
  • 1 Medium onion (chopped)
  • 2 tbsp Butter
  • 2 Garlic cloves (finely diced)
  • 2 tbsp Ranch dressing
  • 1 tbsp Fresh parsley (chopped)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • S & P
  • 1/4 cup Franks Wing Sauce + extra for topping
  • Blue cheese crumbles (topping)
  • Blue cheese dressing (topping)
  • Rue for thickening (1 tbsp flour and 6 tbsp water, mixed)


First, preheat the oven to 400° and place the cleaned chicken thighs in a baking dish. Sprinkle with S & P and  bake for 35-40 minutes. Let the chicken cool completely. De-bone the chicken and chop into bite size pieces. Set them aside.

While the chicken is cooking in the oven, in a large pot, place the onion, carrots, celery, garlic,and butter. Cook on medium high heat for about 8-10 minutes. Stir frequently, so nothing sticks and everything begins to cook evenly. Add in half the parsley, S & P, garlic powder, onion powder, chicken broth, and hot sauce. Turn the heat to medium low, cover, and let the soup come to a boil.


Once the soup is boiling, turn the heat down to a simmer. Add the chicken and ranch dressing. The dressing will almost look like its curdling but it isn’t. It has lots of oil in it, so it is separating. Stir until it has dissolved into the soup. If you choose to thicken the soup, add in the rue and stir. You can thicken it as much as you would like but just be cautious, this isn’t a stew. Let this cook for another 5-10 minutes.


Ladle the soup and top with wing sauce, blue cheese dressing and crumbles, and parsley. Keep in mind, there is hot sauce in the soup but you can decrease or increase that amount if you choose and the additional on top gives an extra kick. As always, enjoy!









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