Thursday, November 06, 2008

Buffalo Wing Soup

I have been wanting to try this soup for awhile, now. I am glad I chose tonight! It is the perfect type of soup when you are craving that "something" but you don't know what it is! Try it! It will cure that craving!

The Menu:
Buffalo Wing Soup

The Original Recipe:
This came from crockpot365.blogspot, again. I love using my crockpot on days when I just don't feel like cooking, and Steph's website is very helpful in doing just that! However, I have been hinting to my hubby that I really need a new crockpot....maybe one that has the 3 different size pots for different size meals! Oh, I cannot wait for Christmas this year!!

I didn't add the salts, and I think it turned out just fine! I also used frozen chicken stock that I had saved. There is only 1 smallish bowl left and I called dibs on it for lunch tomorrow! :o) (seeing that I used my bowl for the leftovers!)

Buffalo Wing Soup

--2 cups cooked and cubed chicken
--1/2 yellow onion, chopped
--3 stalks celery, chopped
--1/4 cup unsalted butter
--1/4 cup flour (I used rice flour)
--2 cups fat free milk (no higher content than 2%, or it will curdle)
--3/4 cup chicken broth
--4 oz Velveeta
--1/2 cup hot wing sauce
--1/2 tsp celery salt
--1/2 tsp garlic salt

The Directions.

A 4 to 6 quart crockpot will work well for this soup.Make a roux with the flour and butter. I usually use the stove top, but tried the microwave yesterday---it worked great. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the salt (note: this is saltier than I am used to. If you are on a lower sodium diet, omit the salt all together. The cheese and the broth are pretty salty on their own. You can always season to taste after cooking.)Stir in the flour and butter mixture. Add hot sauce. Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.

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