Spicy Buffalo Wing Chicken Soup

30 Min.
40 Min.
4-6
Ingredients
1
(3-pound) cooked rotisserie chicken, shredded into bite-size pieces, discard skin and bones (set aside in refrigerator)
1 (3-pound) cooked rotisserie chicken, shredded into bite-size pieces, discard skin and bones (set aside in refrigerator)
1
quart water
1 quart water
1
tablespoon Better Than Bouillon® Roasted Chicken Base
1 tablespoon Better Than Bouillon® Roasted Chicken Base
1
tablespoon Better Than Bouillon® Seasoned Vegetable Base
1 tablespoon Better Than Bouillon® Seasoned Vegetable Base
1
tablespoons extra virgin olive oil (for sauté pan)
1 tablespoons extra virgin olive oil (for sauté pan)
½
cup chopped yellow onion
½ cup chopped yellow onion
2
large cloves garlic, peeled and finely chopped
2 large cloves garlic, peeled and finely chopped
1
(29-ounce) can tomato sauce
1 (29-ounce) can tomato sauce
1
(6-ounce) can tomato paste
1 (6-ounce) can tomato paste
2
(5.5-ounce) cans spicy tomato juice
2 (5.5-ounce) cans spicy tomato juice
½
teaspoon ground cayenne red pepper (optional)
½ teaspoon ground cayenne red pepper (optional)
½
cup ranch dressing
½ cup ranch dressing
¼
cup sour cream
¼ cup sour cream
Directions
  1. In a soup pot, heat water over medium-low heat. Whisk in Vegetable and Chicken
  2. Bases until dissolved.
  3. In a small sauté pan, heat oil over medium heat. Add onion and garlic, cook and stir until onion is tender, about 5 minutes.
  4. Place onion mixture, tomato sauce, tomato paste, tomato juice and cayenne pepper in an electric blender, cover and blend until smooth.
  5. Pour mixture into soup pot and stir to combine. Bring soup to a boil, stirring occasionally.
  6. Reduce heat to medium-low, add chicken, stir to combine. Simmer uncovered, about 20 minutes, stirring occasionally.
  7. In a small bowl combine ranch dressing with sour cream. Add a drizzle in the center of each bowl of soup before serving.
  8. Garnish with a celery rib.

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