Best Chicken Wing Soup Recipes

BUFFALO CHICKEN WING SOUP

Steps:

• In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.

SLOW COOKER BUFFALO CHICKEN WING SOUP

Steps:

• Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.

SPICY BUFFALO CHICKEN WING SOUP

Steps:

• In a stockpot, melt the butter and add the celery, carrots, and onions. Cook until slightly tender.
• Add the flour and coat the vegetables and continue to cook for approximately 2 minutes. Then add the chicken stock and continue cooking. Stir until the liquid begins to thicken.
• Add the chicken and heavy cream and stir to combine the cream. Increase heat to bring soup almost to a boil. Add the hot sauce (if you're from Buffalo, you know Frank's is one of the better ones, but there are many out there that are just as good or better) and cheddar cheese and continue stirring until very well incorporated.
• Serve in heated bowls and garnish with bleu cheese crumbles.
• ***(The prep and cooking times are estimated and do not include cooking chicken time).

BUFFALO CHICKEN WING SOUP

Steps:

• Saute veggies for 5 minutes.
• Add everything except potatoes and cook on low for 45 minutes.
• Add potatoes and season.
• cook 15 minutes longer until potatoes are warmed.
• or.
• add everything except potatoes to a crock pot and cook 4 to 5 hours or veggies are cooked adding the potatoes at the end.

AMAZING CHICKEN WING SOUP RECIPE - (3.9/5)

Steps:

• In a big saucepot, melt a stick of butter with ¼ cup white vinegar and saute the onion and garlic for about 10 mins. Add 3 cup of finely chopped chicken to the mixture, and sprinkle in some salt, black pepper, a tsp of chili powder and ½ cup of hot sauce. (You can use raw or cooked chicken- raw chicken makes it more flavorful- just make sure its finely chopped or even quickly through a food processor). You can also add any wing sauce you may like or own- a ¼ of a cup or so, in addition to the hot sauce. Cover with a lid and let cook for appx. 20 minutes. Next add 29 ounces (2 cans) of chicken broth, one can of both cream of chicken and cream of celery soup, a cup of celery and appx. 2/3 cup of finely shredded carrot, and the cup of blue cheese dressing (not chunky blue cheese). Let simmer, covered at low heat for 45 minutes (or until celery and carrots are soft), stirring constantly. Finally add the 16 ozs. Of shredded monterey jack gradually, stiring the whole time. Simmer for another 3-5 minutes and serve.

CHICKEN WING SOUP

Steps:

• Shred chicken with a fork in a bowl and add hot sauce; stir to combine.
• Melt butter in a small skillet over medium heat; cook and stir onions and celery in melted butter until tender, about 10 minutes.
• Mix water, flour, milk, and chicken bouillon in a large pot until smooth. Add processed cheese, shredded chicken, and onion mixture.
• Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.

BUFFALO CHICKEN WING SOUP

Steps:

• Combine milk and soups in slow cooker. Stir till smooth.
• Stir in chicken.
• Cover and cook 3 3/4-4 3/4 hours.
• When done cooking stir in sour cream and hot sauce.
• Cover and continue cooking for 15 minutes, or until bubbly.

BUFFALO BEER CHICKEN WING SOUP

Steps:

• Melt the butter in a stockpot or Dutch oven over medium high heat.
• Add the onions, celery, and carrots, cooking until the vegetables have softened and started to brown.
• In a shallow bowl stir together the flour, chili powder and salt.
• One at a time dredge the chicken in the flour mixture until well coated.
• Push the vegetables to the edge of the pot making a hole in the center. Add the chicken one or two at a time until seared on all sides.
• Sprinkle the remaining flour mixture over the pot.
• Pour in the beer, scraping to deglaze the bottom of the pot.
• Stir in the tomato paste, broth, and wing sauce.
• Lower heat to medium, stir in the crema, cover and simmer until the chicken is cooked through and the broth has thickened slightly, about 15 minutes. Salt and pepper to taste. Serve topped with blue cheese, green onions and cilantro.

CHICKEN WING SOUP

Steps:

• 1. Pour Chicken Broth into a large soup pot. Bring to a boil. Turn the heat down to simmer and add the cream cheese, ranch dressing and the velveeta. Stir with a wisk so the cheeses melt. Be careful not to scorch the cheese. Set aside but keep hot. Stirring every once in a while.
• 2. Melt the butter in a fry pan and cook the celery and onions until they are tender. Add the flour and stir. Then pour this in the soup pot stir until it is well blended.
• 3. Slowly cook the chicken in a fry pan, don't add oil or anything, the juice from the chicken will keep it from over browning. When the chicken is cooked add the entire bottle of red hot and the pepper. Stir it and let it simmer for a minute. Then pour it into the soup pot.
• 4. Add the Cheddar cheese to the soup pot and stir it until the cheeses are all melted.
• 5. I pour the finished soup into a crock pot and serve from there.