Buffalo Chicken Wing Soup

This soup is wrong on so many levels. NOTHING in the world should be allowed to taste this good. I made a few adjustments to the original recipe and those changes are reflected below but here is a link to the original: http://crockpot365.blogspot.com/2008/09/bu...pot-recipe.html



Buffalo Chicken Wing Soup

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

The Crock Pot 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.

Stove Top Directions:

Use a large soup pot.

Melt butter in pan over medium high heat and add in onion, garlic and celery to saute for a few minutes. Add in flour and cook until just starting to brown.

Add chicken broth to pan and mix really well to make sure the roux doesn't get lumpy. Add in milk and stir. Reduce heat to medium low.

Add in chicken, cheese and hot sauce. Let simmer over medium low, stirring when ever you feel the urge, until the cheese is all melted, the soup is hot and bubbly and the celery is cooked through.