Buffalo Beer Chicken Wing Soup


Buffalo Beer Chicken Wing Soup

It occurs to me that in the event of a zombie apocalypse I have no useful skills. No one is weeks deep in a bunker, unshowered, clothes unchanged and thinks: “What I really need is someone to take a great picture of this MRE before I eat it.” Oh, but food! (you must be thinking this, please be thinking this of me). Sadly,  I can’t even keep an air plant alive, there is no hope I could re-populate the earth with produce. My only useful skill is the ability to improvise and the possibility that I can make expired canned goods edible.

This, my friends, is how my brain works. Years ago I woke up in a panic after too many zombies-eat-the-world dreams and I had to make a Zombie Plan in order to put my mind at rest and resume the ability to sleep.

So, I decided to make a soup out of just what I had on hand to test my ability to be useful in case of an apocalypse of some sort (possibly also fueled by current-political-climate-induced-fears, I’m sure).  Although the stop-motion-video would be of little use in the event of worldwide system failure, the soup turned out fantastic.

And yes, If you’re wondering, I really am that nuts. Sometimes. (most of the time).

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Buffalo Beer Chicken Wing Soup


  • 2 tablespoon butter
  • 1 cup white onions chopped
  • 2 ribs celery, chopped
  • 2 large carrots, chopped
  • ¼ cup all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 lb chicken thighs boneless and skinless
  • 1 cup pale ale beer
  • 2 tablespoon tomato paste
  • 4 cups chicken broth low sodium
  • ¼ cup buffalo wing sauce
  • ½ cup Mexican crema (or 1/3 cup heavy cream)
  • Salt and pepper
  • 1/2 cup blue cheese crumbled
  • Chopped green onions
  • Chopped cilantro


  1. Melt the butter in a stockpot or Dutch oven over medium high heat.
  2. Add the onions, celery, and carrots, cooking until the vegetables have softened and started to brown.
  3. In a shallow bowl stir together the flour, chili powder and salt.
  4. One at a time dredge the chicken in the flour mixture until well coated.
  5. Push the vegetables to the edge of the pot making a hole in the center. Add the chicken one or two at a time until seared on all sides.
  6. Sprinkle the remaining flour mixture over the pot.
  7. Pour in the beer, scraping to deglaze the bottom of the pot.
  8. Stir in the tomato paste, broth, and wing sauce.
  9. Lower heat to medium, stir in the crema, cover and simmer until the chicken is cooked through and the broth has thickened slightly, about 15 minutes. Salt and pepper to taste. Serve topped with blue cheese, green onions and cilantro.