Is running the grill a male thing? When you say dinner party/cook out/picnic, I don’t really care about the main dish; it’s all about the sides with me. So when I was invited to tailgate for the playoffs, (which ended up being in the middle of a monsoon), I wanted to bring something amazing. A quick trip over to tailgating.com brought me this gem of a recipe. I’m attaching the link but I modified the recipe so I will list what I did. And, uh, the amounts are just recommendations, I didn’t really measure anything. And by the way, I’m potentially the worst cook on the planet, (I’m a great baker though), so if I can make this, no excuses for you. Enjoy!
Buffalo Chicken Soup
2 stalks of celery – chopped
2 carrot sticks peeled and chopped
2-3 chicken breasts
1 8oz bottle of hot sauce
¼ cup of flour
8oz of shredded cheddar cheese
1 pint of light cream
1 32oz can of chicken stock
¼ cup of butter
1 small Vidalia onion diced
To prepare the chicken, boil chicken breasts in the chicken broth for as long as it takes for the chicken to start falling apart. Remove chicken from broth, (save broth, you will need it later), and shred the chicken using two forks. Set aside.
Melt the butter in a stockpot, add the celery, carrots, and onions. Cook until tender. (For all you cooking newbies, these are the aromatics, the holy trinity of French and American cooking.) You’ll know when they are tender. Just cook it low and slow, and dammit, be patient.
Add the flour and coat the vegetables. (Now we’re making a roux. And if you are lucky enough to know who Justin Wilson is, immediately you say to yourself in your head, “First you take a drinkie, then you make a roux.”, which totally goes with our tailgating theme.)
Add the chicken stock, (remember we saved this, and I actually added more than the initial 32 ounces that had reduced to stretch the soup), and continue stirring until the sauce begins to thicken and all flour lumps are dissolved.
Add the chicken, and light cream and continue stirring to combine the cream.
Turn heat higher up to almost a boil.
Add the hot sauce, and cheddar cheese when the mixture is warm the cheese will help thicken the soup as well.
Serve with crumbled blue cheese on top.
And there you have it. You’ll wow everyone at your next tailgate, if you are willing to share. Once you try it, you might not be so willing.