Buffalo Wing Soup

By bsterna

Ingredients

• 1 small white onion (chopped)
• 2 celery stalks (chopped)
• 1 carrot (shredded)
• 1 clove garlic (minced)
• 1/4 cup unsalted butter
• 3 cups chicken breasts, cooked (shredded)
• 1 cup Frank’s Red Hot Sauce (add more or less to adjust heat)
• 2 cups cheddar cheese (shredded)
• 2 1/2 cup milk
• 1/4 cup all-purpose flour
• 1 3/4 cup chicken stock
• 1 tsp celery salt
• 1/2 tsp white pepper
• pinch of black pepper

Preparation

Step 1

In a stockpot, on medium-high heat, melt butter.
Add celery, onion, garlic, and white pepper.
Saute until almost tender. Add carrots and celery salt, saute 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 later, it’s ready!!!
Serve with breadsticks.