But when the weather is frightful and the snow not so delightful, a hot bowl of soup is the only answer. So off I went to my laboratory and began my quest.
Well here is the recipe, try it and find out for yourself. You'll never look at chicken soup the same ever again.
Buffalo Wing Soup
1 small white onion, diced
1 carrot, shredded
3 celery stalks, chopped
1 clove garlic, minced
1/4 c. butter
3 c. chicken breasts, cooked and shredded
1 c. Frank's Red Hot Sauce (add more or less to adjust heat)
2 c. cheddar cheese, shredded
2 c. heavy cream
1/2 c. milk
1 3/4 c. chicken stock (low sodium is preferred)
1 tsp. celery salt
1/4 c. flour
1/2 tsp. white pepper
Pinch of black pepper
In a stockpot, on medium high heat melt butter. Add celery, onion, garlic and white pepper. Sauté until almost tender. Add carrots and celery salt; sauté until all vegetables are soft. Sprinkle flour over vegetables, and mix to evenly coat. Add chicken stock and a pinch of black pepper. Stir occasionally for 5-10 minutes. Add chicken, cream, and milk (use only cream if you like your soup thicker). Stir until you have a soft boil started. Add hot sauce and cheese. Stir well until evenly mixed. Lower heat and bring soup to a simmer. 5-10 minutes.
Chef’s notes: Top with a little crumbled bleu cheese, or a dollop of bleu cheese dressing. Or serve with Parmesan Garlic Bread Sticks. Enjoy!