Buffalo Chicken Soup Recipe #109295
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.
by Nonnie4Two
55 min | 25 min prep
SERVES 4
- 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
- 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.
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5 stars