Buffalo Chicken Soup

Prep Time
< 45 minutes
Cook Time
3+ hours
Servings
11
Ingredients:
  • 2 ½ pounds boneless, skinless chicken breasts
  • 2 bottles Louisiana Supreme Chicken Wing Sauce
  • 1 pound sharp cheddar cheese, shredded
  • 1 quart Half & Half
  • 8 tablespoons butter
  • 8 tablespoons flour
  • 32 ounces chicken stock
  • ½ cup red onion, chopped
  • Optional: celery and blue cheese
Instructions:
  1. Take the chicken and place in a pan that has a cover.
  2. Take one bottle of wing sauce and add it to the chicken.
  3. Simmer this until the chicken is cooked.
  4. Remove chicken, let chicken cool and when cooled, shred with fork and add to Crockpot™.
  5. Take the liquid that cooked the chicken and pour that into the Crockpot™.
  6. Take the same pan and melt butter, add the flour to make a roux.
  7. While on low heat, stir until you get a nice nutty smell coming from the mixture. Do not let it get too brown, a nice light roux works good.
  8. Once you have a nice roux, add the half and half and stir.
  9. Now start to add the cheese until completely melted.
  10. When it starts to thicken remove from heat and add to Crockpot™.
  11. Pour the chicken stock into the Crockpot™ and mix.
  12. You can add the red onion.
  13. Now take the second bottle of wing sauce and add as needed.
  14. Note: Do not use any salt when making this. The cheese will add a lot to it.
Soups And Stews
American
Chicken