BUFFALO CHICKEN WING SOUP
My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor,. It's very popular with guests. Start with a small amount of hot sauce, then add more if needed to suit your family's tastes. -Pat Farmer, Falconer, New York
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.
Nutrition Facts : Calories 572 calories, Fat 29g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 1308mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 57g protein.
CHICKEN WING SOUP
A unique soup for a cold winter day!
Provided by Gaiden5
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Shred chicken with a fork in a bowl and add hot sauce; stir to combine.
- Melt butter in a small skillet over medium heat; cook and stir onions and celery in melted butter until tender, about 10 minutes.
- Mix water, flour, milk, and chicken bouillon in a large pot until smooth. Add processed cheese, shredded chicken, and onion mixture.
- Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.
Nutrition Facts : Calories 439.3 calories, Carbohydrate 19.4 g, Cholesterol 115.7 mg, Fat 24.7 g, Fiber 1.3 g, Protein 33.4 g, SaturatedFat 12 g, Sodium 1845.2 mg, Sugar 5.3 g
SLOW COOKER BUFFALO CHICKEN WING SOUP
A true Buffalo chicken wing soup done with a slow cooker.
Provided by Greg Amirault
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 6h50m
Yield 8
Number Of Ingredients 9
Steps:
- Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.
Nutrition Facts : Calories 633.6 calories, Carbohydrate 36.5 g, Cholesterol 137.4 mg, Fat 42.4 g, Fiber 3.3 g, Protein 27.9 g, SaturatedFat 22.9 g, Sodium 1909 mg, Sugar 4.2 g
HOMEMADE CHICKEN SOUP WITH WINGS
I love chicken soup and when ever I think one of my babies are coming down with something I have to make it. My 3yr old asks for it when ever she starts to cough its so cute. The funny thing is that my babies will only eat my soup. Another thing I like about using wings is that there is less grease and the meat is always nice and tender, never dry or tough and it keeps the flavor well. I hope you enjoy this recipe as much as my babies do. I get everything from my local HEB.
Provided by -._Eri-.-Kapz_.-
Categories Stocks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 1) In a nice sized pot fill a little under half way with water and bring to a boil, meanwhile rinse off the chicken wings.
- 2)Rinse off all the vegetables and prepare the first 5 vegetables.
- 3) When the water is at a rolling boil add chicken wings, sabor latino, seasoned salt, black pepper, garlic powder, cilantro, onion, bell pepper, jalapeno, and celery in that order.
- 4) Let simmer for about 30 minutes on medium- low heat, stirring occassionally, not to much you dont want mushy soup just enough to make sure nothing is sticking.
- 5) When ready add the remaining vegetables as followed: rinsed green beans, chayote, squash, potatoes, and sliced cabbage letting the cabbage sit on top do no push down or stir bring the food from the bottom up.
- 6) Let boil for another 15 minutes so that the vegetables can cook.
- 7) Let cool and serve with corn tortillas and lemon. Enjoy!
ORIGINAL BUFFALO CHICKEN WING SOUP
Steps:
- Melt the butter in a stockpot; add the celery, carrots, and onions. Cook until tender.
- Add the flour and coat the vegetables. Add the chicken stock and continue stirring until the sauce begins to thicken and all flour lumps are dissolved.
- Add the chicken and light cream and continue stirring to combine the cream. Turn heat higher up to almost a boil.
- Add the hot sauce, bleu cheese and cheddar cheese when the mixture is warm...the cheese will help thicken the soup as well.
- Peel potatoes and chop into pieces. Boil in water until tender. Add in after shredded cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUFFALO CHICKEN WING SOUP
There is a restaurant in Buffalo NY famous for chicken wing soup after many tries and Bills games later I have been told mine is better. I usually make this recipe x4 for tailgate parties
Provided by etflaxn9_11302024
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Saute veggies for 5 minutes.
- Add everything except potatoes and cook on low for 45 minutes.
- Add potatoes and season.
- cook 15 minutes longer until potatoes are warmed.
- or.
- add everything except potatoes to a crock pot and cook 4 to 5 hours or veggies are cooked adding the potatoes at the end.
Nutrition Facts : Calories 568.6, Fat 35, SaturatedFat 14.7, Cholesterol 121.9, Sodium 1584.5, Carbohydrate 32.7, Fiber 1.9, Sugar 5.3, Protein 31
AMAZING CHICKEN WING SOUP RECIPE - (3.9/5)
Provided by Caryl
Number Of Ingredients 14
Steps:
- In a big saucepot, melt a stick of butter with ¼ cup white vinegar and saute the onion and garlic for about 10 mins. Add 3 cup of finely chopped chicken to the mixture, and sprinkle in some salt, black pepper, a tsp of chili powder and ½ cup of hot sauce. (You can use raw or cooked chicken- raw chicken makes it more flavorful- just make sure its finely chopped or even quickly through a food processor). You can also add any wing sauce you may like or own- a ¼ of a cup or so, in addition to the hot sauce. Cover with a lid and let cook for appx. 20 minutes. Next add 29 ounces (2 cans) of chicken broth, one can of both cream of chicken and cream of celery soup, a cup of celery and appx. 2/3 cup of finely shredded carrot, and the cup of blue cheese dressing (not chunky blue cheese). Let simmer, covered at low heat for 45 minutes (or until celery and carrots are soft), stirring constantly. Finally add the 16 ozs. Of shredded monterey jack gradually, stiring the whole time. Simmer for another 3-5 minutes and serve.
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