Original Buffalo Chicken Wing Soup Food

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.

BUFFALO CHICKEN WING SOUP

Steps:

• In a large Dutch oven or soup pot melt the butter over medium heat. Add the onions, celery, carrots, garlic and stir. Season generously with salt and pepper and cook for about 5 to 7 minutes or until the onion and carrots soften.
• Meanwhile, season the chicken thighs with the cajun seasoning and toss together with the buffalo wing sauce, making sure each thigh is covered in cajun spice and sauce. Grill the chicken on a grill pan for about 4 minutes per side, just until you get some grill marks. The chicken doesn't have to be cooked through completely, as it will cook some more in the soup. Remove from grill pan and shred with 2 forks.
• Sprinkle the flour over the vegetables and stir. Add tomato paste, chicken broth, wing sauce, sour cream, blue cheese, blue cheese dressing and stir well, so that the tomato paste dissolves. I use a whisk to make sure it's stirred well. Bring to a boil.
• Add the shredded chicken to the pot and turn the heat down to a simmer. Simmer for 30 minutes.
• To serve, garnish with parsley, top with blue cheese and green onions.

ORIGINAL BUFFALO CHICKEN WING SOUP

Steps:

• Melt the butter in a stockpot; add the celery, carrots, and onions. Cook until tender.
• 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, bleu cheese and cheddar cheese when the mixture is warm...the cheese will help thicken the soup as well.
• Peel potatoes and chop into pieces. Boil in water until tender. Add in after shredded cheese is melted.

BUFFALO CHICKEN SOUP

Steps:

• Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
• Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.
• Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
• Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

ONE-POT BUFFALO CHICKEN SOUP

Steps:

• Saute onions and celery in butter until tender.
• Stir in flour until smooth.
• Slowly add milk and broth.
• Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.

AUTHENTIC ANCHOR BAR BUFFALO CHICKEN WINGS

Steps:

• Gather the ingredients.
• Dry wing pieces well with paper towel.
• Heat a large pot filled with 2 to 3 inches of the cooking oil to 350 F. Set the oven to warm.
• Place a few wings at a time in the hot oil to fry. Do not crowd the pot.
• Fry for 10 to 12 minutes until they are golden brown and crispy.
• Remove with a slotted spoon to a baking sheet and place in the oven to keep warm while you cook the remaining wings.
• After all of the wings are cooked, transfer to a large mixing bowl. Pour the hot sauce over the hot wings and toss with a spoon or spatula to completely coat.
• Serve immediately with celery and blue cheese dressing on the side. Enjoy.

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.

ORIGINAL BUFFALO CHICKEN WINGS

Steps:

• Wings:.
• Disjoint the chicken wings and discard the tips. Rinse and pat dry. The wings must be completely dry to fry properly since there is no batter or breading.
• Preheat the oil in a deep fryer or a large deep pan to 365°F.
• Add the chicken wings a few at a time to the hot oil. Do not allow the oil to cool as the chicken is added. Deep-fry for 6-10 minutes or until crisp and golden brown. Drain well by shaking in the fryer basket or a strainer.
• Blend the butter with 1/2 bottle of hot sauce for medium-hot wings. Add additional hot sauce for hotter wings or additional butter for milder wings.
• Combine the wings and the hot sauce in a large container. Let stand, covered.
• Serve the chicken wings w/ Bleu Cheese Dressing and celery sticks.
• Blue Cheese Dressing:.
• Combine the mayonnaise, vinegar, dry mustard, pepper, and salt in a large bowl and beat until well blended. Mix in the blue cheese.
• Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly.
• Store in an airtight container in the refrigerator.
• Makes 3 1/2 cups.

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.

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.

THE ORIGINAL BUFFALO CHICKEN WINGS

Steps:

• Mix the wine vinegar with the milk, and allow the milk to curdle.
• Add the yellow onion, garlic, parsley, mayonnaise, blue cheese, lemon juice, salt, pepper, and cayenne.
• Mix well.
• Refrigerate before serving.
• In a large skillet melt the butter over low heat, and stir in the hot sauce.
• Add more or less to taste.
• Deep fry the wing pieces in small batches in peanut oil at 385f for about 10 minutes, or until browned and crisp.
• Drain on paper towels ( if you wish to avoid the fat, bake the wings in a 400f oven for 25 minutes).
• When all the wings have been fried, reheat the skillet containing the hot sauce, and toss the wings about in the sauce.
• Serve with the dressing for a dip and celery sticks on the side.

BUFFALO CHICKEN SOUP

Steps:

• Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.