Chicken Wing Soup Ingredients: 2 or 3 stalks of celery - chopped 1 carrot shredded 1 medium Vidalia onion diced ¼ cup of flour 1 32oz box of chicken stock 2-3 cups of cooked shredded chicken (I soak this in franks hot sauce, in addition to the 4oz) 4oz bottle of hot sauce (to taste) 4oz of shredded cheddar cheese 1 pint of light cream or 1/2 pint cream and 8 oz milk ¼ cup of butter
Melt the butter in a stockpot, add the celery, carrots, and onions. Cook until tender. Salt and pepper.
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, and cheddar cheese when the mixture is warm…the cheese will help thicken the soup as well. The original recipe called for 8 oz of hot sauce and 8 oz of cheddar cheese so use more if you'd like. Sometimes I use heavy cream instead of the light cream/milk
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I updated the recipe in the past few weeks so give me some time to...
umm...
get it up
for you ;)
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my mouth is watering and i'm impatient ;)
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i will put away the pornhub and get to writing
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Chicken Wing Soup
Ingredients:
2 or 3 stalks of celery - chopped
1 carrot shredded
1 medium Vidalia onion diced
¼ cup of flour
1 32oz box of chicken stock
2-3 cups of cooked shredded chicken (I soak this in franks hot sauce, in addition to the 4oz)
4oz bottle of hot sauce (to taste)
4oz of shredded cheddar cheese
1 pint of light cream or 1/2 pint cream and 8 oz milk
¼ cup of butter
Melt the butter in a stockpot, add the celery, carrots, and onions. Cook until tender. Salt and pepper.
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, and cheddar cheese when the mixture is warm…the cheese will help thicken the soup as well.
The original recipe called for 8 oz of hot sauce and 8 oz of cheddar cheese so use more if you'd like. Sometimes I use heavy cream instead of the light cream/milk
Reply
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