Thursday, November 20, 2008

Buffalo Wing Soup

I got this recipe from Cassie over at Cassie Craves and man was it HOT! If you like buffalo wings, you'll absolutely love this soup. It was pretty easy to put together and throw in the slow cooker. I'd definitely recommend this soup, but if you're serving it to kids or people who don't like the heat, cut the hot sauce in half.

  • 2 cups cooked and cubed chicken
  • 1/2 yellow onion, chopped (I used red onion)
  • 3 stalks celery, chopped
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 2 cups fat free or 2% milk (no higher fat content than 2% or it will curdle)
  • 3/4 cup chicken broth
  • 4 ounces Velveeta, cubed
  • 1/2 cup hot wing sauce
  • 1/2 tsp celery salt (I used celery seed)
  • 1/2 tsp garlic salt (I used garlic powder)
  • 1/4 teaspoon salt
Make a roux with the flour and butter: In the microwave, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.

Chop up the onion and celery and add to Crock pot. Add the chicken, chicken broth, milk, Velveeta, and garlic powder, celery seed and salt. Stir in the flour and butter mixture. Add hot sauce.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4. The soup is done when the celery and onion reach desired tenderness and the flavors have blended.


Cassie said...

I know, so spicy, huh? I think next time I make it, I will cut back on the hot sauce just a bit. I'm much more of a wimp when it comes to hot things than my husband is.

So, how'd you do with the dreaded Velveeta? ;o)

Lisa K said...

I was a little weirded out while cutting up the Velveeta, but I did good eating it. =)

Joe wants me to make mac 'n cheese tonight with it. This makes me very nervous!!

Blog Widget by LinkWithin