Julie’s Buffalo Chicken Wing Soup
Last weekend I went to Buffalo for the baby shower of my good friend, Gilma’s daughter Maria. We had a lovely time but I so missed that Elena who could not come-she had to prioritize school. Having Elena with me in Columbia a couple of years ago for Maria’s wedding was amazing and I wanted the gang all back together for this go round. While I missed Elena, it was wonderful to see how happy Gilma and Sammy were to expect another grandchild and Maria is BEAUTIFUL! It was so nice seeing the two of them together. I was able to see a huge group of the Ontario peps and all went well until the Chicago airport shut down.
I ended up “stuck” for a couple of days and this meant I had the great privilege of eating at the Buffalo airport a few times. I decided on day two to try the “Roast Beef on Weck” and the “Buffalo Chicken Wing Soup”. Both are, supposedly, Buffalo specialties and both were good. I’ll go into detail about the soup later but a roast beef on weck is a french dip sandwich complete with au jus served on a kummelweck roll. You can see the picture but a kummelweck is pretty close to a kaiser roll with caraway and course salt on the top and served with horseradish. I do love a good friend dip and this had the added advantage of having the caraway/horseradish addition.
Ultimately I got home via Dulles and an Uber from Los Angeles to San Diego in the middle of the night. There was ONE highlight other than the baby shower and the Buffalo food and that was the International First Class upgrade (thank you, United) between Dulles and Los Angeles. I have not, in all my flights, EVER flown international First. Ms. Elena has years ago and has held that over my head many times. We are now EVEN. The beauty of this is the COMPLETELY flat seats and little “room” that shuts out the noise. If ever I wanted this upgrade, this was the time. Once again, thank you, United.
I am home today (which is a few days later) and been to the dentist today for a major cleaning. Hard food is not in my future so I decided to try to make the buffalo chicken wing soup while I waited for the drugs to wear off. There are a number or recipes on the internet but I modified one that includes more veggies. Here is my final version:
Julie's Buffalo Chicken Wing Soup
Ingredients
2 boneless chicken breasts (1.5 pounds)
8 cups of chicken broth
4 medium potatoes, peeled and cubed
4 carrots, peeled and cubed
1 white onion, diced
4 stalks of celery, diced finely
1/3 cup Frank’s Red Hot Cayenne Sauce
1/4 cup blue cheese salad dressing
Blue cheese, celery leaves and diced chives/green onion to garnish
Preparation
In a large stock pot, combine the broth and the chicken breasts and boil for approximately 15 minutes. Add all the rest of the ingredients except for the garnish and boil until the potatoes are tender (10 minutes). Remove the chicken breast and shred. Add the shredded chicken back to the pot. Serve hot and garnish as desired. Note: This has a bit of a kick but not as much as I would normally enjoy so if you find it wimpy, go ahead and add additional Cayenne sauce.
