Buffalo Chicken Soup
Adapted from www.auntpurplescooking.com - I like to use boneless, skinless chicken thighs for this, but you can use breasts too.
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INGREDIENTS
Nutrition- 2lbs chicken thighs
- 1⁄2
- 1
- 1tablespoon butter
- 1⁄4
- 1cup milk
- 14ounces chicken stock
- 1cup water
- 1⁄2cup hot sauce (Franks wing sauce is good)
- 4ounces Velveeta cheese
- 1⁄2teaspoon cayenne pepper
- 1⁄2teaspoon garlic salt
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DIRECTIONS
- In a large saucepan, cook chicken through. Add onions and celery. Add butter and stir in flour until smooth.
- Slowly add milk and broth. Add water, wing sauce, Velveeta, cayenne pepper and garlic powder.
- Simmer, stirring occasionally, until cheese has melted.
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