Buffalo Chicken Soup or Dip |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Oh My Goodness! My husband and I love anything Buffalo, and this is SO good. I've made it twice in the last two weeks! The first time I made this soup it was really thick, so the next time I made it we tore up some crusty French bread and dipped. I'm taking this to the next Super Bowl party, for sure! Ingredients:
1 small onion, chopped |
2 celery ribs, chopped |
1/4 cup butter or 1/4 cup margarine |
1/4 cup flour |
3/4 cup chicken broth |
3/4 cup milk |
beer, to taste |
2 cups diced cooked chicken |
1/4-1/2 cup buffalo wing sauce, to taste |
4 ounces velveeta cheese, cubed |
1/2 teaspoon cayenne pepper |
1/2 teaspoon garlic salt |
1/2 teaspoon celery salt |
Directions:
1. In 2-qt saucepan over medium-high heat, saute onions and celery in butter until tender.
2. Stir flour into pan; slowly whisk in milk, broth, and beer (optional). Add more or less liquid depending on how thick you want it.
3. Stir in remaining ingredients and simmer over medium-high heat, stirring occasionally, until cheese melts. For the buffalo wing sauce, I use 1/2 jar of Hooter's sauce (from the grocery store) but you can use whatever you prefer.
4. Serve with celery sticks & Ranch or Bleu Cheese dressing on the side, and crusty bread for dipping. Can also be served thick out of a bread bowl.
|
|