Tuesday, October 11, 2011

Buffalo Wing Soup

We like spice at our house, so I knew we would like this recipe. Kathleen put this together one afternoon and used just shy of 3/4 c hot sauce. It was plenty spicy for us. We will make this again.

Buffalo Wing Soup


1 small white onion (diced)
1 carrot (shredded)
3 celery stalks (chopped)
1 clove garlic (minced)
1/4 cup unsalted butter
3 cups chicken breasts, cooked (shredded)
1 cup Frank's Red Hot Sauce (add more or less to adjust heat)
2 cups cheddar cheese (shredded)
2 cups 10% cream**** we just used all milk
1/2 cup milk
1 3/4 cups chicken stock (low sodium is preferred)
1 tsp. celery salt
1/4 cup All purpose flour
1/2 tsp. white pepper
pinch of black pepper

In a stockpot, on med - high heat melt butter. Add celery,onion,garlic and white pepper. Saute until almost tender. Add carrots and celery salt, saute until all vegetables are soft. Sprinkle flour over vegetables, and mix to evenly coat. Add chicken stock and a pinch of black pepper. Stir occasionally for 5 - 10 minutes.

Add chicken, cream, and milk (use only cream if you like your soup thicker)

Stir until you have a soft boil started. Add hot sauce and cheese. Stir well until evenly mixed. Lower heat and bring soup to a simmer. 5 - 10 minutes later, it's ready.

* Optional - Top with a little crumbled bleu cheese, or a dollop of bleu.

cheese dressing.

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