buffalo chicken soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 371.3
  • Total Fat: 18.2 g
  • Cholesterol: 106.1 mg
  • Sodium: 1,669.3 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 30.3 g

View full nutritional breakdown of buffalo chicken soup calories by ingredient

Number of Servings: 4


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


The 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.

The Verdict.

I really, really liked this. I first made the soup following the directions on Recipe Zaar, and was icked out at how salty it was. After adding a bunch more milk (reflected in my recipe) it was much more pleasing. I also needed to add more of the wing sauce after the milk. Adam and I were both happy with the finished result.

Number of Servings: 4

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