Saturday, October 17, 2009

BUFFALO CHICKEN SOUP






*2 cups cooked chicken, diced
2 bunches green onions, chopped
3 stalks celery, chopped
1/4 cup butter
1/4 cup flour
1 3/4 cup milk
1 3/4 cup chicken broth
1/4-1/2 cup chicken wing sauce (to taste)
4 ounces Velveeta cheese
1/2 teaspoon cayenne
1/2 teaspoon celery salt
1/2 teaspoon garlic salt

Saute onions and celery in butter until tender.  Stir in flour until smooth.  Slowly add milk and broth.

Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.

*We keep bags of frozen dark meat chicken in our freezer to pull out for an easy crockpot meal whenever needed.  If you have dark meat pieces and need to pre-cook them for a soup just rub 3 to 4 pieces down with olive oil, season with salt & pepper.  Bake at 375* for an hour.  Peel off skin and pick meat off bone before putting into soup, if necessary.

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