BUFFALO CHICKEN SOUP

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Ingredients
3/4 CUP BUTTER
9 stalks, diced celery
3 small, chopped onions
2 cloves, chopped garlic
3/4 cup FLOUR
2 1/4 cup milk
6 cups, chopped chicken (rotisserie)
3/4 cup Franks buffalo wing sauce
4 cups, shredded cheddar cheese
salt & pepper to taste
9 cups chicken broth
 
Directions
1. melt the butter in a large pot over medium/high heat, cook the celery, garlic and onion in the melted butter until tender, about 5 minutes.  Add the flour and allow to cook until absorbed, about 2 more minutes.  Slowly add the milk, chicken broth.  Stir in chicken, buffalo wing sauce and cheese. season with salt and pepper.  reduce heat to medium/low and allow the soup to simmer, stirring occasionally. 
 




Mona Epperly

Member since Feb 2012

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