Soups & Stews
This Anchor Bar chicken wing soup recipe delivers the iconic Cleveland comfort food experience with crispy celery crowns floating over a rich, smoky tomato-bacon velouté.
The secret lies in perfectly cooked wings—tender yet crispy—simmered in a velvety broth infused with garlic, onions, and a touch of cayenne for that signature kick. I’ve recreated this dish exactly as it’s served in the legendary Anchor Bar, where the aroma alone can clear a room.
The foundation of this soup is a deep, flavorful broth built from chicken stock, tomatoes, and bacon that adds a smoky depth. Celery and onions caramelize slowly, creating a sweet, savory base, while the wings cook until they’re crispy on the outside and juicy inside.
The velouté sauce ties everything together with a silky texture that coats every spoonful.
By the time you serve this soup, you’ll have a steaming bowl of crispy celery crowns, tender wings, and a velouté so rich it feels like a hug in a bowl.
The contrast of textures—crispy, creamy, and tender—makes every bite unforgettable. This is the kind of dish that turns a simple weeknight into a celebration.
Perfect for game day, chilly evenings, or when you crave a taste of Cleveland’s most famous comfort food. The recipe scales easily, so you can feed a crowd or save leftovers for another day. Let’s get cooking—this soup is worth every minute of effort.
Ingredients for anchor bar chicken wing soup
Six ingredients make this iconic Cleveland comfort food—crispy wings, smoky bacon, and velvety velouté.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 2 ½ lb | Split into drumettes and flats |
| Yellow Onions 🧅 | 2 whole | Medium size, chopped |
| Celery Stalks 🥬 | 4 whole | Cut into 3-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Minced for depth |
| Thick-Cut Bacon 🥓 | 12 oz | Chopped into 1/2-inch pieces |
| Canned Crushed Tomatoes 🍅 | 2 cups | San Marzano preferred |
| Chicken Stock 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For velouté roux |
| Unsalted Butter 🧈 | 4 tbsp | Cold for roux |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Salt 🧂 | 2 tsp | Kosher preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The wings are non-negotiable—bone-in, skin-on for that authentic Anchor Bar texture. Trader Joe's or Costco have the best prices for bulk packs. Look for drumettes and flats specifically, not whole wings. The celery should be crisp—fresh from the market, not the wilted stuff at the back of the store. Bacon matters too: thick-cut holds up better to simmering. I grab the Oscar Mayer thick-cut when I'm doing a big batch, but any quality brand works.
No chicken stock? Low-sodium bouillon plus water gets you close, but the flavor won't be as deep. Fresh parsley wilting? Dried parsley at half the amount works in a pinch. Want to skip the velouté? Cream of chicken soup (like Campbell's) can substitute, but it's not the same. The tomatoes? San Marzano cans are worth the splurge for that sweet, rich flavor. And if you're worried about the wings being too greasy, pat them dry before cooking—makes all the difference for crispiness.
This soup tastes even better the next day—reheats beautifully from frozen too. Store the velouté separately if you're prepping ahead (it thickens when chilled). The wings? Freeze in a single layer first, then transfer to a bag for 3 months. Garnish with extra parsley right before serving—it brightens up the whole dish. Leftovers? I always make a double batch—game day staple
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million dishes—just toss everything in one pot, simmer, and let the bacon and wings do the work. The celery and onions soften into the broth while the wings crisp up perfectly, no flipping or fussing required.
- Crispy-Creamy Balance: That thick-cut bacon adds a smoky richness, while the garlic and celery bring deep, savory warmth. The wings? Juicy inside with a crackling exterior—like biting into a mini Anchor Bar classic without the wait.
- Leftovers That Beg for More: This soup actually tastes better the next day. I’ll be real: I’ve reheated it three times this week, and it’s still my go-to when I’m craving something hearty but don’t want to cook. The flavors meld even more overnight, and the bacon stays crispy if you reheat it right.
- Budget-Friendly Crowd-Pleaser: Chicken wings and bacon might sound fancy, but they’re surprisingly affordable in bulk, and this recipe stretches easily for four or five servings. Honestly, it’s my secret weapon for game days or when friends drop by—everyone leaves happy, and my wallet stays intact.
Step-by-step instructions for Anchor Bar chicken wing soup
Here's how to build that iconic Louisville comfort dish with rich velouté and crispy celery crowns.
Cook the Wings and Render the Bacon
Preheat your oven to 425°F. Toss the 2.5 lb chicken wings with 1 tsp salt and 1 tsp black pepper, then arrange them on a baking sheet in a single layer. Roast for 45-50 minutes, flipping halfway, until the skin is deep golden brown and crispy.
While the wings roast, cook the 12 oz thick-cut bacon in a large Dutch oven over medium heat. Let it render slowly for 8-10 minutes until the fat is golden and crispy. Remove the bacon with a slotted spoon and set aside on paper towels to drain, leaving the fat in the pot. This bacon fat becomes the flavor foundation for your soup.
Build the Velouté Base
Reduce the heat to medium-low and add 4 tbsp cold unsalted butter to the bacon fat. Whisk in the 2 tbsp all-purpose flour to form a roux. Cook for 3-4 minutes, stirring constantly, until the mixture turns a pale golden color and smells nutty.
Gradually whisk in the 2 cups canned crushed tomatoes, then add the 4 cups chicken stock and 0.5 tsp cayenne pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly. This step develops the rich, smoky tomato-bacon flavor that defines the soup.
Add Aromatics and Simmer
Add the chopped 2 whole yellow onions and 4 whole celery stalks (cut into 3-inch pieces) to the soup. Cook for 5 minutes until softened. Stir in the 6 cloves minced garlic and cook for another 30 seconds until fragrant.
Return the crispy bacon to the pot, along with the roasted chicken wings. Add 1 cup heavy cream and simmer for 10 minutes to let all the flavors meld together. The soup should be rich and velvety, with the chicken falling off the bone easily. Taste and adjust seasoning with additional salt or black pepper if needed.
Prepare the Celery Crowns
While the soup simmers, cut the remaining celery stalks into 1-inch thick rounds. Heat 2 tbsp bacon fat from the Dutch oven in a separate skillet over medium-high heat. Add the celery rounds and cook for 3-4 minutes per side until they develop a deep golden brown crust and become crispy.
Real talk: these crispy celery crowns are what makes this soup special. Don't rush this step—they need that perfect golden brown color to contrast with the creamy soup. If they stick, gently press down with a spatula to help them crisp evenly.
Assemble and Serve
Ladle the hot soup into bowls, then place 2-3 crispy celery crowns on top of each serving. Garnish with the chopped 0.25 cup fresh parsley and serve immediately. The contrast between the crispy celery crowns and the creamy, smoky soup is what makes this dish unforgettable.
This soup tastes even better the next day as the flavors continue to develop, but the celery crowns are best served fresh and crispy. Enjoy with crusty bread to soak up every last drop of that rich velouté!
Pro Tips For Making Anchor Bar Chicken Wing Soup
- CRISP THE BACON FIRST: I used to toss the bacon in with the wings and onions, but that just makes the soup greasy. Cook the thick-cut bacon separately in a cold skillet until the fat renders and the edges get crispy—about 8-10 minutes on medium-low. Then, drain all but a tablespoon of that fat (yes, even if it looks like a lot) and use it to start your soup base. That’s where the real flavor hides.
- TRIM THE WINGS PROPERLY: Don’t just rinse the wings—pat them dry after washing, then trim the tips and any excess fat. The tips burn easily and make the broth bitter, while the fat slows down cooking. If you’re lazy (like me), at least snip off the tips before seasoning. Trust me, your soup won’t taste like a greasy diner if you do this.
- SWIM THE ONIONS AND CELERY: After browning the bacon and adding the wings, toss in the chopped onions and celery first—they should sizzle for 3-4 minutes before you add garlic. This builds a deeper base flavor. If they’re not sweating and softening, you’re not cooking long enough. (Yes, even if the recipe says “just deglaze.”)
- DON’T SKIP THE SIMMER TIME: The Anchor Bar version relies on slow, low simmering to melt the fat and collagen from the wings into the broth. If you rush it, you’ll end up with a watery, flavorless mess. After adding broth, bring it to a gentle boil, then drop the heat to the lowest setting you can stand—about 15-20 minutes of simmering makes all the difference.
Creative variations of this anchor bar chicken wing soup
Game Day Twist
Transform this soup into a game day spread by adding mini sliders on the side. Cook 8 oz ground beef with 1 tsp Worcestershire sauce and ½ tsp smoked paprika, then form into 1-inch patties.
Toast 4 Hawaiian rolls with 1 tbsp butter, add the patties, and top with ¼ cup shredded cheddar. Serve with the soup for a crowd-pleasing combo that keeps everyone fueled. 🏈
Spicy Kick
For heat lovers, swap the ½ tsp cayenne for 1 tsp hot sauce (like Louisiana Hot Sauce) or add 2 tbsp diced jalapeños to the velouté. Garnish with extra red pepper flakes and a squeeze of lime for brightness.
I like to serve it with cooling ranch on the side for those who want to tame the fire. 🌶️
Vegetarian Adaptation
Skip the wings and bacon, then use 2 cups chopped king oyster mushrooms and 12 oz smoked tempeh (crumbled) as protein. Sauté the mushrooms in 2 tbsp olive oil with 1 tsp smoked paprika until golden.
For bacon flavor, use 2 slices smoked paprika-rubbed tofu (pan-fried until crispy). The velouté stays the same—just as rich and satisfying. 💛
Slow Cooker Shortcut
Simplify with a slow cooker by combining all velouté ingredients (except cream) in the pot and cooking on low for 6 hours. Add wings and bacon 1 hour before serving.
For crispy celery crowns, pan-fry them separately as directed. This method keeps the soup creamy without constant stirring. Perfect for busy weeknights! ⏰
Creamy vs. Light
Make it lighter by replacing ½ cup heavy cream with ½ cup coconut milk or Greek yogurt for tang. For extra richness, stir in 2 tbsp sour cream at the end. I also love adding 1 tbsp Dijon mustard to the velouté for depth—it cuts through the creaminess beautifully. 🥛
Regional Touches
For a Midwest twist, add ½ cup diced potatoes to the soup and simmer until tender. In Texas, swap the celery crowns for crispy jalapeño rings (tossed in 1 tbsp cornstarch** and fried). Each region brings its own flair while keeping the soul of the dish intact. 🗺️
Nutrition facts
Frequently asked questions
Why does Anchor Bar chicken wing soup have crispy celery crowns?
The celery crowns are a signature touch that adds a delightful textural contrast to the creamy velouté. When fried until golden and crispy, they provide a satisfying crunch that balances the rich, velvety broth. This technique was perfected at the original Anchor Bar to make every spoonful exciting!
Can I use store-bought chicken wings instead of cooking them myself?
For convenience, use pre-cooked, fully cooked chicken wings (like those from the deli section). Just warm them in the oven at 375°F for 10-15 minutes until crispy. The key is ensuring they're still crispy—pat them dry before adding to the soup to maintain texture.
What makes this soup different from other chicken wing soups?
This recipe captures the Anchor Bar's signature flavor profile—smoky bacon, velvety velouté, and that perfect cayenne kick. The celery crowns and slow-cooked aromatics (onions, celery, garlic) create a depth of flavor you won't find in typical versions. It's all about that rich, creamy base with crispy contrasts!
How do I make this soup ahead of time?
Prepare the velouté base up to 2 days ahead and refrigerate. Reheat gently on the stove, then add the wings and celery crowns just before serving. For freezing, store components separately: velouté (up to 3 months), wings (1 month), and celery crowns (best fresh but can be reheated for 2 days).
Can I make this soup without cream for a lighter version?
Yes! Replace the 1 cup heavy cream with 1 cup whole milk or ½ cup Greek yogurt for tang. For extra richness without heaviness, stir in 2 tbsp sour cream at the end. The soup will still be flavorful—just lighter in texture.