Post by bean on Mar 25, 2007 8:24:29 GMT -5
I saw this on a different board. Doesn't this look interesting?
Buffalo Wing Soup
1 cup chopped carrots
1 cup chopped celery
1 medium onion chopped
4 cups of chicken broth ( I used canned)
4 cups of whole milk
1 cup of heavy cream
8 oz of velveeta cheese cubed
4 cooked boneless skinless chicken breast shredded
franks red hot, hot sauce or preferred brand of hot sauce
1/3 cup instant mashed potato flakes ( to thicken)
In a large pot sautee carrots, onion and celery in butter until soft but not browned. Once softened add all of the chicken broth, milk and cream cook until hot but do not boil. Add velveeta and chicken, stirring occassionally. Once everything is hot and melted I stirred in a small bottle of franks red hot hot sauce ( it was spicy) but I kept tasting as I added it so it wouldn't be to much. I then let it simmer and added the potato flakes until it was the thickness that I preffered. If you like it soupey leave them out, with them it's the consistency of a corn chowder. You could also thicken with cornstarch or flour but I was afraid it would be to thick and that I didn't want to boil it. There is a restaurant in Buffalo that is famous for the buffalo wing soup, and my "copy cat" turned out exactly what they serve only alot cheaper to make. I found a few recipes similar online but they either didn't make enough, or they used cream of chicken soup from a can which I don't like at all! Next time I will add some crumbled blue cheese to my bowl. I really did love this and I hope if you try it you do too!!
Posted by - Southern_Bell
Buffalo Wing Soup
1 cup chopped carrots
1 cup chopped celery
1 medium onion chopped
4 cups of chicken broth ( I used canned)
4 cups of whole milk
1 cup of heavy cream
8 oz of velveeta cheese cubed
4 cooked boneless skinless chicken breast shredded
franks red hot, hot sauce or preferred brand of hot sauce
1/3 cup instant mashed potato flakes ( to thicken)
In a large pot sautee carrots, onion and celery in butter until soft but not browned. Once softened add all of the chicken broth, milk and cream cook until hot but do not boil. Add velveeta and chicken, stirring occassionally. Once everything is hot and melted I stirred in a small bottle of franks red hot hot sauce ( it was spicy) but I kept tasting as I added it so it wouldn't be to much. I then let it simmer and added the potato flakes until it was the thickness that I preffered. If you like it soupey leave them out, with them it's the consistency of a corn chowder. You could also thicken with cornstarch or flour but I was afraid it would be to thick and that I didn't want to boil it. There is a restaurant in Buffalo that is famous for the buffalo wing soup, and my "copy cat" turned out exactly what they serve only alot cheaper to make. I found a few recipes similar online but they either didn't make enough, or they used cream of chicken soup from a can which I don't like at all! Next time I will add some crumbled blue cheese to my bowl. I really did love this and I hope if you try it you do too!!
Posted by - Southern_Bell
Lets plan in a couple weeks! 
