Dannys Chicken Wing Soup Recipes

CHICKEN WING SOUP

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.

DANNY'S CHICKEN TORTILLA SOUP

Steps:

• In a large dutch oven, saute butter and onions.
• Add remaining ingredients, including 1 (24 oz.) can of water.
• Bring to a boil, reduce heat to low and let simmer-- the longer, the better in order to let the flavors combine.
• Serve with sour cream, grated cheese, chips, cracker or cornbread.

SPICY BUFFALO CHICKEN WING SOUP

Steps:

• In a stockpot, melt the butter and add the celery, carrots, and onions. Cook until slightly tender.
• Add the flour and coat the vegetables and continue to cook for approximately 2 minutes. Then add the chicken stock and continue cooking. Stir until the liquid begins to thicken.
• Add the chicken and heavy cream and stir to combine the cream. Increase heat to bring soup almost to a boil. Add the hot sauce (if you're from Buffalo, you know Frank's is one of the better ones, but there are many out there that are just as good or better) and cheddar cheese and continue stirring until very well incorporated.
• Serve in heated bowls and garnish with bleu cheese crumbles.
• ***(The prep and cooking times are estimated and do not include cooking chicken time).

AMAZING CHICKEN WING SOUP RECIPE - (3.9/5)

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.

BUFFALO CHICKEN WING SOUP

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.

BUFFALO CHICKEN SOUP

Steps:

• Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.