Chicken wing lovers will love the delicious taste of a Buffalo wing in a creamy soup that has a spicy Frank’s Hot Sauce kick.
This blog post contains affiliate links. Read my full disclosure here.
This Chicken Wing Soup is my first attempt at putting together a copycat recipe. You know something is delicious when you enjoy it so much that you try to recreate it yourself.
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 bar 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 closely resembling it. Some claimed to be the real deal 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 below:
I like to use homemade chicken stock for my soups, but you can use your favorite pre-made chicken soup stock, if you prefer.
The key to this soup is in the mixing. Whisk the roux in very well. Make sure to combine it 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.
If you love chicken wings, you’ll want to try my Chicken Wing Dip and Air Fryer Buffalo Style Chicken Pizza!
Give my other soups a try:
I know you are going to fall in love with this crazy good, thick and creamy Buffalo Chicken Wing Soup just like I have.
Did you try this recipe? Let me know your thoughts in the comments below.
Chicken Wing Soup
- 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 diced
- 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.
- 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.