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Original Buffalo Chicken Wing Soup

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 45 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1/4 cup butter
  • 2 stalks of celery, chopped
  • 1 carrot, shredded
  • 1 small Vidalia onion, diced
  • 1/4 cup flour
  • 1 can (14 oz.) chicken stock
  • 2-3 cups cooked shredded chicken
  • 1 pint light cream or 1/2 pint cream and 8 oz. milk
  • 1 bottle (4 oz.) hot sauce
  • 1 cup bleu cheese
  • 4 oz. shredded cheddar cheese
  • 3 small potatoes
make it
Melt the butter in a stockpot; add the celery, carrots, and onions. Cook until tender.

Add the flour and coat the vegetables. Add the chicken stock and continue stirring until the sauce begins to thicken and all flour lumps are dissolved.

Add the chicken and light cream and continue stirring to combine the cream. Turn heat higher up to almost a boil.

Add the hot sauce, bleu cheese and cheddar cheese when the mixture is warm…the cheese will help thicken the soup as well.

Peel potatoes and chop into pieces. Boil in water until tender. Add in after shredded cheese is melted.
Potatoes were an afterthought and not part of the original recipe. They were thrown in to make the recipe more like the original Buffalo, NY local recipe.
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