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Original Buffalo Chicken Wing Soup
Original Buffalo Chicken Wing Soup

Original Buffalo Chicken Wing Soup

45 Min(s)
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1 serving
Original recipe yields 1 serving
1/4 cup butter
2 stalk s of celery, chopped
1 carrot, shredded
1 small Vidalia onion, diced
1/4 cup flour
1 can (14 oz.) chicken stock
2-3 cups cooked shredded chicken
1 pint light cream or 1/2 pint cream and 8 oz. milk
1 bottle (4 oz.) hot sauce
1 cup bleu cheese
4 oz shredded cheddar cheese
3 small potatoes
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Let's Make It
1
Melt the butter in a stockpot; add the celery, carrots, and onions. Cook until tender.
2
Add the flour and coat the vegetables. Add the chicken stock and continue stirring until the sauce begins to thicken and all flour lumps are dissolved.
3
Add the chicken and light cream and continue stirring to combine the cream. Turn heat higher up to almost a boil.
4
Add the hot sauce, bleu cheese and cheddar cheese when the mixture is warm…the cheese will help thicken the soup as well.
5
Peel potatoes and chop into pieces. Boil in water until tender. Add in after shredded cheese is melted.
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