Chicken Wing Soup
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)
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.
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.
Pairs Well With
This is a twist to my regular chicken soup recipe. I like chicken wings and I like soup so here is the combo.