Buffalo Chicken Wing Soup

Got leftover chicken wings? Don’t throw them out! Make this soup instead. Colby makes great chicken wings for football games; he’s perfected his technique over the past year. This last time, Colby doubled his recipe.. and brought home a supreme pizza, ice cream, chips, and chocolate! Needless to say, we had plenty of leftovers!

I was making buffalo chicken salad sandwiches for him this week (pull meat off the bones, chop, add diced celery, and dress with ranch or bleu cheese dressing), but it got to be a pain to pull the tiny bits of meat off the bones.

Determined not to let his tasty wings go to waste, I made this buffalo chicken soup! It’s spicy and very savory thanks to the chicken bones. You could easily make it using chicken breast instead of leftover wings, though!


If this is what you’re looking at the day after the Super Bowl, give this recipe a try!



(Serves 6-8)

1-2 lbs leftover buffalo wings (or 1 lb cooked shredded chicken)

2 cups chicken stock, boiling

2 cups water

15 oz can whole tomatoes, mashed

4 carrots, diced

3 stalks celery, diced

1 medium onion, diced

1 jalapeƱo, seeded and diced

1 bay leaf

1-2 teaspoons dry ranch seasoning (or salt, according to taste)

1/4 cup Frank’s Red Hot Sauce (or more if you like it super spicy!)

Sour cream, bleu cheese dressing, or ranch dressing for serving


  1. Place the leftover buffalo wings in a large saucepan containing the boiling chicken stock. Boil for about 5 minutes, just long enough for the skin to come loose.
  2. Use tongs to transfer the wings, one at a time, into a large bowl of ice water. Use your hands to peel the skin off the wings. Throw out the skin and place the meat and bones back into the simmering stock. Repeat for all the wings.
  3. Add the water, tomatoes, diced vegetables, bay leaf, ranch seasoning/ salt, and hot sauce to the saucepan. Bring to a boil then cover, reduce heat to low, and simmer for 1 hour, or until all vegetables are tender and chicken is falling off the bone.
  4. Lade into serving bowls and garnish with sour cream, bleu cheese dressing, or ranch dressing.


PS- you could easily make this recipe in a slow cooker. Simply combine all ingredients in a slow cooker after skinning the chicken wings and cook on high for 3-4 hours or low 6-8 hours. Enjoy!!


By the way, do you like my snazzy new photography setup? I picked up the supplies at Lowe’s: piece of drywall, white subway tile, marble tile, tile adhesive, and caulk. It only took about 30 minutes to build, so I’ll probably make another setup sometime soon! I think dark wood, sandstone, or slate would look nice.


Slow Cooker Chicken Enchilada Soup

Does your slow cooker need a little attention? I was inspired to dust mine off after teaching a cooking class with the UNLV Nutrition Center this week. We showed families how to use a slow cooker to make brown rice, healthy fruit compote, and a variation of this delicious soup!

It started out as a chicken tortilla soup, but the idea of an enchilada soup had me drooling. I tweaked a few things to make this soup a healthy comfort food. To make this soup cheesy yet lower calorie, put the gooey stuff where it counts- on top! By broiling the cheese on top of the soup rather than in the broth, you get all the flavor hitting your palate right away without getting diluted. The golden cheese topping makes this dish reminiscent of french onion soup. The classic latin American flavors shine through, so I hope you’ll curl up with a bowl of it on a night that you’re craving Mexican food!


(serves 7)

1 lb cooked shredded chicken

15 oz can of crushed tomatoes

10 oz green enchilada sauce

1 medium onion, chopped

1 jalepeno pepper, seeded and diced

2 cloves garlic, minced

10 oz frozen corn

2 cups chicken stock

2 cups water

1 bay leaf

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

7 oz shredded cheese (Cheddar or Mexican blend)

7 corn tortillas

Canola oil spray

chopped cilantro, lime, avocado, and/or sour cream for garnish


  1. Combine chicken, vegetables, chicken stock, water, and spices in a large slow cooker. Cook on low for 6-8 hours or high 3-4 hours.
  2. Preheat oven (or toaster oven) to 400 degrees. Cut corn tortillas into slices or strips, spritz evenly with canola oil spray, and lay in a single layer on a baking sheet. Bake for 10-15 minutes until golden and crispy.
  3. When ready to serve the soup, ladle into ceramic bowls and top each portion with one with 1 oz of shredded cheese.
  4. Broil the soup until the cheese is bubbly and golden. Top with tortilla crisps and serve with cilantro, lime, sliced avocado, and/or sour cream.

**I forgot to put the tortilla strips on my soup for photographs.. dang it! I’ll get it right next time.


Here’s what the soup looks like “naked” (without the cheese topping):


And here it is all dressed up in its glorious cheese crust… mmmmmm….