Community Pick
One-Pot Buffalo Chicken Soup
photo by Jonathan Melendez
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 bunches green onions, chopped
- 3 stalks celery, chopped
- 1⁄4 cup butter
- 1⁄4 cup flour
- 3⁄4 cup milk
- 3⁄4 cup chicken broth
- 2 cups diced cooked chicken
- 1⁄4 - 1⁄2 cup chicken wing sauce
- 4 ounces Velveeta cheese
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon garlic salt
directions
- Saute onions and celery in butter until tender.
- Stir in flour until smooth.
- Slowly add milk and broth.
- Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This soup is wonderful! I make it with a couple extra cans of chicken broth and like a poster said earlier, I substitute a brick of cream cheese for the velveeta. I have actually forgotten to add the 'spices' before, and it still comes out wonderful and receives lots of compliments! Thanks Nonnie for one of my favorite soups.
-
Really neat! I think this would even make a great dip like fondue for breads etc just use ground chicken. HHHMMMM! I did make a couple changes though, I used a whole 14oz can chicken broth and added 1 tsp of dry ranch mix to the soup. served with a crusty bread for sopping up that creamy goodness!! Will have again! I did not use celery salt or garlic salt- I used celery seed and garlic powder since the velvetta and the hot sauce had enough salt in them. Also made my own hot wing sauce by melting 2 T butter and mixing with 1/2 c Texas pete hot sauce. No green onions here used a sweet yellow onion.
-
YUM-O! My DH and I, who both REALLY like wings, LOVED this. I made some changes to get it down to 3 WW pts/serving: 1/8 c light butter, 1/8 c flour (soup was plenty thick!), skim milk, reduced fat Velveeta. The celery seemed to be too prevelant, so toward the end, I whirred the soup just a tiny bit with an immersion blender. And, because I just couldn't resist, I stirred in about 1T reduced fat blue cheese salad dressing. Oh, soooo yummy! Thanks for a keeper!
see 99 more reviews
Tweaks
-
This soup is wonderful! I make it with a couple extra cans of chicken broth and like a poster said earlier, I substitute a brick of cream cheese for the velveeta. I have actually forgotten to add the 'spices' before, and it still comes out wonderful and receives lots of compliments! Thanks Nonnie for one of my favorite soups.
-
Yum!! This is soooo good! I used cream cheese instead of Velveeta (since I didn't have any) and just dumped an entire can of chicken broth in so I didn't have to get out a measuring cup :D and it was still amazing! So easy too. You can definitely play with the measurements and you probably won't mess it up-it's just that good! Thanks for an awesome recipe!
-
Really good recipe! I got it from the member cookbook for uses for OAMC Taco Chicken - #4957. I made a few changes - I used onion salt instead of chopped onions and celery, added extra chicken broth as others suggested, used just under 1/4 cup of wing sauce - didn't want it too hot - and added a big dash of cayenne. My son and I both loved this soup! I put some crushed tortilla chips in mine for texture. I'll definitely be making again!
see 4 more tweaks
RECIPE SUBMITTED BY
nonnie4sj
United States