With the Super Bowl coming up I thought I would post a Super Bowl-esque recipe. My mother-in-law went to a cooking class a few years ago and it was geared toward cooking Super Bowl food. In this class she learned how to make a Buffalo Chicken Wing Soup. She posted this recipe on her blog lovinfromthebarneckoven.blogspot.com. We have been making this soup for a few years and love it every time! We started when I was on a big wing kick and would try anything with buffalo wing sauce in it. I also think you could cut out most of the chicken stock and add extra Velveeta cheese and make a dip if you shredded the chicken. But that is just a thought. This soup is really easy and will warm you up on a cold day. It is a winning recipe for any wing lover!
Buffalo Chicken Wing Soup
1 small onion, diced
1 stalk celery, diced
1/4 cup (4 Tbs) butter
1/4 cup flour
3/4 cup milk
14 oz. Can chicken broth
2 cups cooked & diced chicken (1 used 3 breast)
4 oz. Velveeta cheese
1/4 to ½ cup Franks Red Hot or Franks Buffalo Wing Sauce
1/4 cup sour cream
Bleu Cheese Crumbles (if desired)
Cook onion and celery in butter until tender, stir in flour. SLOWLY whisk in milk and chicken broth. Add chicken. Add velveeta and stir until melted. Add hot sauce, sour cream and sprinkle with bleu cheese to your taste preference. Cook low, stirring constantly until heated through and bleu cheese is melted. SERVE!
This make enough for about 4 people. It is a big hit and the pot is usually scraped clean.
You may use rotisserie chicken from the grocery store if desired.
