Buffalo Wing Soup in the Crockpot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 cups cooked and cubed chicken1/2 yellow onion, chopped3 stalks celery, chopped1/4 cup unsalted butter1/4 cup flour (I used rice flour)2 cups fat free milk (no higher content than 2%, or it will curdle)3/4 cup chicken broth4 oz Velveeta1/2 cup hot wing sauce1/2 tsp celery salt1/2 tsp garlic salt
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 place 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 hours. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.
Makes 7 1-cup serrvings.
Number of Servings: 7
Recipe submitted by SparkPeople user GOOSIEMOON.
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 place 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 hours. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.
Makes 7 1-cup serrvings.
Number of Servings: 7
Recipe submitted by SparkPeople user GOOSIEMOON.
Nutritional Info Amount Per Serving
- Calories: 224.0
- Total Fat: 12.0 g
- Cholesterol: 62.1 mg
- Sodium: 1,064.3 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.8 g
- Protein: 16.8 g
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