CHICKEN WING SOUP

 

  • Cooking Time: 30
  • Servings: 8
  • Preparation Time: 10

Ingredients

  • 2 large carrots chopped
  • 4-5 stalks of celery - chopped
  • 1 onion - chopped
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1 cup Franks hot sauce
  • 1 1/2 cups chicken broth
  • 2 grocery store rotisserie chickens, de-boned and shredded
  • 1 cup cubed sharp cheddar cheese
  • 1 tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 1 tsp. fresh ground pepper
  • 1-2 dashes of Worchshire sauce
  • Sliced Mozz cheese (optional)
  • Crusty bread (Optional)

Directions

  • In a skillet, cook carrots celery and onions in butter until tender but not mush.
  • Sprinkle flour into pan; slowly mix in milk and chicken broth.
  • Cook for 5-10 minutes until mixed well then transfer to soup pot.
  • Add remaining ingredients and cook over low heat, stirring occasionally, until the cheese has melted.
  • Added bonus:
  • Put fist size piece of crusty bread into soup bowl.
  • Pour soup over bread.
  • Layer 2 pieces of sliced mozz cheese on top
  • Broil in oven for 5 minutes or until lightly brown on top.

Notes

This is a twist to my regular chicken soup recipe. I like chicken wings and I like soup so here is the combo.

Categories: Misc. Soup/Stew 
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