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Tuesday, November 15, 2011

Buffalo Chicken Veggie Soup

Tasty Tuesday~Buffalo Chicken Veggie Soup

Left over Buffalo Chicken cubed
1 Cup frozen peas with carrots
1 Cup frozen broccoli
1 Cup (1/2 bag) frozen pearl onions
1 can cream of celery soup
1 can Bud Light Lime beer
2 cups sharp cheddar cheese shredded

Using the left over chicken from the Buffalo Chicken 11-08-2011 (see recipe at my blog site)

Add the first four ingredients to a dutch oven type pan over medium heat.  Add the can of beer and enough water to cover well.  Cook for 45 minutes to 1 hour over low heat.  Veggies should be soft and chicken falling apart.  Add the soup and cheese.  Heat through and serve with your favorite crackers or bread. 



  1. WOW, that has some different ingredients that I wouldn't expect to find together. I bet it is surprisingly delicious.


  2. It's pretty good. As you can tell, I am a soup fanatic! lol
    And the lime beer actually cools the heat if you are using a really hot buffalo chicken.

  3. Mmmmm...sounds yummy! I'll have to try it the next cold winter night we have here in Northern California. Thanks for sharing!

  4. Any thick creamy cheesy soup will be on my list of comfort on a cold night menu!

  5. I bet that works on a cold winter day!! WOW--Okay--bookmarking this page to come back to when I need a different kind of soup this winter :) Cheers!! Jenn

  6. I'll bet this is so tasty! I'm sure the beer adds a nice flavor along with everything else. I really should try to utilize that cream of celery soup in different dishes! Sounds yummy!

  7. Jenn...I am sure your fam will like it. Since you control the 'heat' by choosing the amount of hot sauce, it really is a tailored for you soup.

    Linda...The beer give it a little zing and it also cools the heat a bit. I use cream of celery soup for a lot of my creamy soups.


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