BUFFALO CHICKEN SOUP

Buffalo Chicken Soup image

Adapted from www.auntpurplescooking.com - I like to use boneless, skinless chicken thighs for this, but you can use breasts too.

Provided by LilPinkieJ

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs chicken thighs
1/2 cup green onion, sliced
1 cup celery, chopped
1 tablespoon butter
1/4 cup all-purpose flour
1 cup milk
14 ounces chicken stock
1 cup water
1/2 cup hot sauce (Franks wing sauce is good)
4 ounces Velveeta cheese
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt

Steps:

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.

Nutrition Facts : Calories 352.4, Fat 23.7, SaturatedFat 8.8, Cholesterol 116.3, Sodium 776.9, Carbohydrate 8.7, Fiber 0.5, Sugar 2.5, Protein 24.9

*** Explore more Buffalo Chicken Soup Recipes »

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