Prep 10 mins
Cook 6 hrs
I just made this for dinner. I took two recipes to make one. It was mild, really gives you the flavors but not over powering. You can add more wing sauce or hot sauce to make it spicier if you like. Because the kids were eating this too I didn't make it hot (in flavor). I served with a salad. I hit one out of the ball park my son said.
- 473.18-709.77 ml cooked chicken (I used 6 chicken thighs baked in oven)
- 1 yellow onion, chopped
- 3 stalk celery, chopped
- 59.14 ml butter
- 59.14 ml flour
- 591.47 ml 2% low-fat milk
- 295.73 ml chicken stock (I use homemade stock)
- 170.09 g Velveeta cheese, cubed
- 177.44 ml buffalo wing sauce (I used Budwiser brand)
- 2.46 ml celery seed
- 2.46 ml garlic powder
- I used a 5 to 6 quart crockpot.
- Make a roux with the flour and butter. I use the stove top. But you can use the microwave. Set aside.
- Chop up the onion and celery, and dump it into your crockpot. Add the cooked chicken. Pour in the chicken broth and milk. Add Velveeta.
- Stir in the flour and butter mixture. Add hot sauce.
- Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.
I loved this recipe, perfect for pot lucks. I've made several times and always turns out good with rave reviews. I increased servings to 10 to fill the pot, used Franks Red Hot Buffalo wing sauce, increased Velveeta slightly b/c I'm a cheese freak, and used whole/vit D milk instead of 2% thinking of thickness. The roux was tricky for my limited knowledge at first, but I eventually learned to microwave for 45/60 seconds at a time and stir with a wooden spoon and it's now easy. i think the viscosity of a thick syrup or milkshake is best, any more cook time and it gets harder and didn't mix in the soup as easily for me. Thanks for sharing!