Chicken Wing Soup recipe

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Ingredients

2 (12 ounce) cans chicken chunks, drained
½ cup hot sauce
¼ cup butter
2 small onions, diced
5 stalks celery, diced
2 cups water
¾ cup all-purpose flour
¾ cup milk
2 cubes chicken bouillon
6 ounces processed cheese (such as Velveeta®), cubed

Nutrition Info

439.3 calories
carbohydrate: 19.4 g
cholesterol: 115.7 mg
fat: 24.7 g
fiber: 1.3 g
protein: 33.4 g
saturatedFat: 12 g
servingSize: -
sodium: 1845.2 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Shred chicken with a fork in a bowl and add hot sauce, stir to combine.

  2. Melt butter in a small skillet over medium heat, cook and stir onions and celery in melted butter until tender, about 10 minutes.

  3. Mix water, flour, milk, and chicken bouillon in a large pot until smooth. Add processed cheese, shredded chicken, and onion mixture.

  4. Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.

Recipe Yield

6 servings

Recipe Note

A unique soup for a cold winter day!

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