Prep 25 mins
Cook 30 mins
I found this on the TOH site and it has quickly become a favorite of my family's. Add a salad and a warm loaf of sourdough and it's perfect comfort food! I generally make the roux and then throw everything in my crockpot to simmer for a couple of hours. I use a cup of the buffalo sauce and 8 oz of Velvetta and it turns out just right for us.
- 2 bunch green onions, chopped
- 3 stalk celery, chopped
- 59.14 ml butter
- 59.14 ml flour
- 177.44 ml milk
- 177.44 ml chicken broth
- 473.18 ml diced cooked chicken
- 59.14-118.29 ml chicken wing sauce
- 113.39 g Velveeta cheese
- 2.46 ml cayenne
- 2.46 ml celery salt
- 2.46 ml garlic salt
- 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.
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.
This is a great soup! I made it as directed and was really impressed with the smooth velvety taste. My wife and I will definately make it again and ty cream cheese instead of velveta.
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.