Buffalo Chicken Wing Soup

2 tbs olive oil
3 stalks celery, diced
2 tbs dried minced onion
1 large potato, diced
2 carrots, diced
1/4 cup all-purpose flour
1 1/2 cup milk
2 1/2 cups water
1 cube chicken bouillon
2 cups cubed cooked chicken
1/3 cup buffalo wing sauce(Frank's Red Hot), or more to taste
1 1/2 cups shredded Cheddar cheese
salt and pepper to taste

Add diced red/yellow/orange peppers for added color and flavor. For thicker soup use cream or half-and-half instead of milk.

In a large pot over medium-high heat: cook the celery, onion, potato and carrots in the olive oil until tender, about 5 minutes. Add the precooked chicken. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the milk and water into the mixture. Dissolve the bouillon in the liquid. Stir in the buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.


Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SCHADWE.