Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
I dream of Buffalo chicken when I sleep. I know, sounds a little crazy right? But I absolutely crave the spicy kick from the Buffalo sauce. Since winter is all about soups in my house, I decided to turn my love for Buffalo chicken into a cozy soup I can slurp from a spoon.
This will soon be your favorite winter soup. That might sound presumptuous, but I promise, it's just me being honest. Each sip has an incredible spice and with the perfect mix-ins of chicken, celery, carrots and cheese. And to top it all off, it's garnished with a fluffy steamed dumpling. Comfort food in a whole new way.
Buffalo beer soup with fluffy cheddar dumplings
Serves about 4
For the soup
2 tablespoons extra-virgin olive oil
1 medium yellow onion
3 boneless, skinless chicken breasts, cooked and chopped
2 large carrots, sliced
2 large celery stalks, sliced
3 cloves garlic, minced
3-1/2 cups chicken broth
1/2 cup light beer
1/2 cup Buffalo wing sauce
1/3 cup shredded cheddar cheese
Salt, pepper and cilantro for garnish
For the biscuits
2 cups Bisquick
2/3 cup buttermilk
1/2 cup chopped cilantro
Salt and pepper
1/2 cup shredded cheddar cheese
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, garlic, celery and carrots. Cook the vegetables until they are soft and fragrant, about 5-7 minutes. Add the chicken, chicken broth, beer and Buffalo wing sauce. Cover and let simmer for about 5 minutes. Stir in salt, pepper and cilantro.
Meanwhile, mix the Bisquick, milk, cilantro, salt, pepper and cheddar cheese. Scoop the Bisquick mixture on top of the soup. Cover the mixture and cook about 8 minutes. Remove the cover and cook another 6-8 minutes, or until the biscuits are soft and fluffy. Sprinkle with remaining salt and pepper.