Chicken Wing Soup Recipes

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BUFFALO CHICKEN WING SOUP



Buffalo Chicken Wing Soup image

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

5 cups 2% milk
3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken (about 1 pound)
1 cup sour cream
1/4 to 1/2 cup Louisiana-style hot sauce
Optional: Sliced celery and additional hot sauce

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



Chicken Wing Soup image

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

2 (12 ounce) cans chicken chunks, drained
½ cup hot sauce
¼ cup butter
2 small onions, diced
5 stalks celery, diced
2 cups water
¾ cup all-purpose flour
¾ cup milk
2 cubes chicken bouillon
6 ounces processed cheese (such as Velveeta®), cubed

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



Slow Cooker Buffalo Chicken Wing Soup image

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

6 cups half-and-half
3 (10.75 ounce) cans condensed cream of chicken soup
4 cups shredded cooked chicken breast
1 cup sour cream
1 cup hot pepper sauce, or to taste
4 carrots, diced
3 celery stalks, diced
3 potatoes, peeled and cubed
5 ounces crumbled blue cheese

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



Homemade Chicken Soup With Wings image

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

3 -5 lbs chicken wings, clean well (with enough water to cover everything)
1 whole white onion, sliced
1 green bell pepper, sliced
1/4 cup cilantro, finely chopped
1 celery, sliced 1/2 inch thick (use the whole thing)
2 jalapeno peppers, cut in half (1 for mild)
3 whole potatoes, peeled and cubed bite size
2 green zucchini, sliced 1inch thick
1 -2 chayote, cubed (optional)
1/2 cup , knorr sabor latino and then to taste
1 tablespoon seasoning salt (to taste)
1/2 tablespoon black pepper (to taste)
1/2 tablespoon garlic powder
1 whole cabbage, cut in 1 inch slices
12 ounces green beans

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



Original Buffalo Chicken Wing Soup image

Provided by My Food and Family

Categories     Home

Time 45m

Number Of Ingredients 12

1/4 cup butter
2 stalk s of celery, chopped
1 carrot, shredded
1 small Vidalia onion, diced
1/4 cup flour
1 can (14 oz.) chicken stock
2-3 cups cooked shredded chicken
1 pint light cream or 1/2 pint cream and 8 oz. milk
1 bottle (4 oz.) hot sauce
1 cup bleu cheese
4 oz shredded cheddar cheese
3 small potatoes

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



Buffalo Chicken Wing Soup image

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

3 (10 ounce) cans cream of chicken soup
6 cups milk
3 cups shredded cooked chicken
1 cup celery
1 cup carrot
1 cup onion
1 cup diced cooked potato (canned)
1/4 cup blue cheese dressing
1/4-1/2 cup Frank's red hot sauce
1/2 cup bottled chicken wing sauce
8 ounces sour cream
salt
pepper
cayenne

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)



Amazing Chicken Wing Soup Recipe - (3.9/5) image

Provided by Caryl

Number Of Ingredients 14

1 medium sized white onion- about 1 ½ cups, chopped finely
1 stick of butter
1/4 cup white vinegar
1 Tbs chopped garlic
16 oz shredded Monterey Jack Cheese
1 cup blue cheese dressing
1 cup chopped celery
2/3 cup shredded carrot
2 cans chicken broth (29 ozs)
1 can cream of chicken (10 ozs.)
1 can cream of celery (10 ozs.)
Chicken, about 3 cups chopped
Chili powder, salt, pepper
½ cup hot sauce

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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