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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (313g) Recipe makes 4 servings The following items or measurements are not included below: chicken wing sauce 1/2 teaspoon celery salt |
||
| Calories 392 | ||
| Calories from Fat 220 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.5g | 37% | |
| Saturated Fat 13.8g | 68% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 111mg | 37% | |
| Sodium 753mg | 31% | |
| Potassium 621mg | 17% | |
| Total Carbohydrate 16.4g | 5% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 4.4g | ||
| Protein 26.7g | 53% | |
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Buffalo Chicken Soup
By: Nonnie4Two
Jan 24, 2005
I found this on the TOH site and it has quickly become a favorite of my family's. Add a salad and a warm loaf of sourdough and it's perfect comfort food! I generally make the roux and then throw everything in my crockpot to simmer for a couple of hours. I use a cup of the buffalo sauce and 8 oz of Velvetta and it turns out just right for us.
SERVES 4
Ingredients
- 2 bunches green onions, chopped
- 3 stalks celery, chopped
- 1/4 cup butter
- 1/4 cup flour
- 3/4 cup milk
- 3/4 cup chicken broth
- 2 cups diced cooked chicken
- 1/4-1/2 cup chicken wing sauce
- 4 ounces Velveeta cheese
- 1/2 teaspoon cayenne
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic salt
Directions
1
Saute onions and celery in butter until tender.2
Stir in flour until smooth.3
Slowly add milk and broth.4
Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.
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Browse similar recipes by category
- Course > Soups
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Margaritalady
On Apr 7, 2009
Great recipe--but my advice is to take it easy on the cayenne! Used Frank's Red Hot for the wing sauce and added the 1/2 tsp of cayenne--too spicy for us--I had to add more milk and cheese and even some sour cream to try and cut the heat. Next time (and there will be a next time) I'll start with a pinch of cayenne and work my way slowly up.
From: Chef #1113957
On Mar 31, 2009
Very good soup but didn't make much. It seemed to need more liquid, so I added an additional 1/2 cup broth and 1/2 cup milk. Soup was still very thick and tasted great. Also, I added some seasoned salt to taste.
From: Kater
On Oct 31, 2006
Mmmmmm....I can't say too much about this soup that hasn't already been said. I threw this in the crockpot so it would be waiting for us after trick-or-treating on Halloween. It was SO very yummy and will become a regular in our house. I ate my two bowls with some Fritos corn chips, which was the perfect combination for my tastebuds. For the wing sauce, I just combined some Frank's Red Hot Sauce and butter (3 Tbsp butter + 1/3 cup hot sauce or thereabouts). I didn't add in any cayenne because I didn't want to make it TOO hot before I knew what effect the hot sauce would have. Hubby thought it was just perfect (me too). And I didn't have any garlic salt so just used garlic powder. This is just SO yummy - I'm very pleased to have found this recipe. Thanks Nonnie for sharing!
From: bobo3039
On Mar 13, 2005
Very, very good! I added only 1/4 c wing sauce, so the soup was mild enough for even those who don't like really spicy foods.
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