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Tuesday, November 15, 2011

Buffalo Chicken Wing Soup - Diana Lynn Fasano

  • 1/3 cup butter
  • 1/4 cup flour
  • 1/2 onion, chopped
  • 3 stalks celery (or 1 cup) chopped
  • 2 to 3 cup cooked shredded chicken
  • 1-1/4 cups chicken broth
  • 2-1/2 cups 2 percent low-fat milk
  • 6 ounces Velveeta cheese, cubed
  • 1/4 cup Buffalo wing sauce

Make a roux with the flour and butter. In a bowl, melt the butter on high for 45 seconds. Whisk in flour and set aside.
Chop the onion, celery and carrots and place into Crock-Pot with the cooked chicken. Pour in chicken broth, milk and Velveeta cheese cubes, Sir in the flour and butter mixture, then add hot sauce. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours

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