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Buffalo Chicken Wing Soup Recipe

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This recipe for Buffalo Chicken Wing Soup is from Recipes from Jan's Kitchen - Antacid Not Included, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb cooked chicken breast, diced (I cook mine in a pan with onion and Franks Red Hot)
1 16 oz. Bottle Franks Red Hot Sauce (or your favorite Cayenne Pepper Sauce)
2 T. Butter
1 T. Extra Virgin Olive Oil (EVOO)
4 T. Butter
4 T. Flour
8 C. Whole Milk
Directions:
Directions:
Cook the chicken in 2 T. Butter and 1 T EVOO in a saucepan, on med high heat. Dice chicken once cooked through.

In 4 Q. Saucepan/Stock Pot
Heat 4 T. Butter until bubbly (don't burn it)
Add Flour to Butter and cook until it turns light brown
Gradually pour in the milk, whisking constantly to incorporate the milk and the roux into a thicker consistency.
Add in the Cayenne Pepper Sauce to taste
Add in the chicken and pan drippings
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
If you don't want to do the roux and milk thing, get a can or two of Condensed Cream Of Chicken soup, mix as directed on the can, and add the cayenne pepper sauce and you'll be good to go.

 

 

 

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