slow cooking expert and mom to three
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A Year of Slow Cooking

Sunday, September 14, 2008

Buffalo Wing Soup CrockPot Recipe


Day 258.

Even though I tried my hardest not to let it happen, football season has begun. The best thing about football season is the food, buffalo wings in particular. I love buffalo wings. LOVE them. The love affair started when I was pregnant with my second, and realized that all I needed to do was call a number and Dominoes would bring them right to my door. I've made hot and spicy wings this year---which is kind of a grown-up version of traditional buffalo wings, and I've made buffalo wing dip at least a dozen times.

But sometimes you (me) need something a wee bit different. This soup hits the spot and satisfies any wing cravings. I really enjoyed it.

The Ingredients.
adapted from Recipe Zaar

--2 cups cooked and cubed chicken
--1/2 yellow onion, chopped
--3 stalks celery, chopped
--1/4 cup unsalted butter
--1/4 cup flour (I used rice flour)
--2 cups fat free milk (no higher content than 2%, or it will curdle)
--3/4 cup chicken broth
--4 oz Velveeta
--1/2 cup hot wing sauce
--1/2 tsp celery salt
--1/2 tsp garlic salt

The Directions.

A 4 to 6 quart crockpot will work well for this soup.

Make a roux with the flour and butter. I usually use the stove top, but tried the microwave yesterday---it worked great. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.

Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the salt (note: this is saltier than I am used to. If you are on a lower sodium diet, omit the salt all together. The cheese and the broth are pretty salty on their own. You can always season to taste after cooking.)

Stir in the flour and butter mixture. Add hot sauce.

Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.

The Verdict.

I really, really liked this. I first made the soup following the directions on Recipe Zaar, and was icked out at how salty it was. After adding a bunch more milk (reflected in my recipe) it was much more pleasing. I also needed to add more of the wing sauce after the milk. Adam and I were both happy with the finished result.

The kids aren't too big on the spice and tang of anything buffalo-flavored, but were overjoyed to have Velveeta in the house.


50 comments:

Barbara said...

okay, it's bubbling away right now, and smells wonderful! thank you!

Michelle said...

WOW!!! This sounds perfect for Fall, Thanks Steph ;-)

Liz said...

I just found your site from Mrs. F's food diary and I AM IN LOVE!!! And I only ready 3 entries! You rock! I just bought Shriny Dinks for my girls birthday! I will definitly try the crock pot!

kkbrink said...

I love Buffalo Wings, so I cannot wait to try this soup!!!

Diedra said...

I love your Crock-Pot Adventures! I was really glad to see someone else who uses Frank's Hot Sauce! It is the best, has flavor not just heat.

I plan on trying this recipe later this week. I made Chili yesterday so another soup will have to wait but the cornbread I'll divide so I'll have some let for your soup.

Shelley said...

In my best Emeril Lagasse voice: "Oh, yeah, Baby"! ;) This sounds amazing! I love Buffalo wings, but this sounds so much less messy! Thanks!

Maria Diane said...

Is it alright to use soy milk?

Crockpot Lady said...

wow, you're fast, Barbara!

you're welcome, Michelle!

oh, yay, that's great, Liz!

Diedra, yup, I love Frank's Hot Sauce. I've tried making my own with Tobasco, but Frank's is so much better.

lol, Shelley!

Maria Diane, I think so. I've cooked with soy in the crockpot before with good luck. The worry is the milk curdling, and I haven't had that experience when using soy. If you are going to be out of the house and can't check on the soup, maybe put everything in except the soy milk, and stir that in 30 min-1hr before eating. I don't think it will separate, regardless, but I haven't cooked with it in a few months, and I don't want to steer you wrong.

xxoo
seph

Mandy said...

This looks so good, I can't wait to try it this week! Thanks!

Holly said...

OMG... I've been sick for days, and this is the first thing that's looked good. I think I'll have to pull myself together and head over to the store....OR, maybe I'll just send the hubby out with a list :)

Stephanie said...

I love the barbecue wing flavor, but not all the bones in the chicken wings. So this looks absolutely fantastic!

KathyEller said...

This sound really good! BUT we dont do dairy or soy and I am lame at substitutions. Would rice milk be too thin? Does it NEED the Velveeta?

Jared said...

I was just thinking about making buffalo wings. Great minds must think alike! I like the idea of having it as a soup.

jenimur said...

Wow, this sounds great! I have added it to my menu plan for next week and linked it from my little recipe blog too! I love your site! How many crock pots do you own?

Pam said...

I am just loving this site! I think your goal is AMAZING! And to be so far into it already? What are you going to do with yourself when the year is up?!

I am so subscribing to your blog, and just thought you might wanna know that you were linked to from here:
http://averagejoesopinions.blogspot.com/

amariaf2000 said...

Another rockin' recipe! I'm going to make this this week - I'm sure hubs will love it! (PS - is the additional hot sauce you added reflected in the recipe?) THANKS!!!
~angela

www.mccalled.com/peonypatch

itsahumanzoo said...

Oh. My. Goodness. This sounds amazing! Now I can finally do something besides chicken fried rice with all the shredded chicken in my freezer. I'm so excited!

AmyK said...

Oh my gosh, sounds amazing. I've been looking for a new "soup" to try, too! YAY!

Maria Diane said...

Update: Since the Cowboys are playing Monday Night Football tonight, I decided to try the soup, we also got a cold front in Texas, it was only 70 degrees, perfect soup weather. ;) Anyways, the soy milk worked great! The soup turned out wonderful!!!

Lyssa said...

This looks fantastic! How much does it yield? I'm assuming with all of the dairy it is not a good candidate for the freezer.

Crockpot Lady said...

Maria Diane, I'm so happy to hear that the soy milk worked well, thank you for reporting back!

Lyssa, it makes enough for 4 adults to eat for lunch.

xox
steph

McKenzie said...

I live in Buffalo. Well, a suburb of Buffalo, but whatever. I know quite a few people who will drool over the mere mention of this recipe. Can't wait to give it a try!

http://untitledhaskellproject.blogspot.com

Ferris Family said...

mmmmmm..... this is on right now. I just took a sneak peek/taste and OMG blown away!!!!!!!! I can only imagine when the veggies are nice and tender and the flavors meld more by tonight. Thank you for our great dinner tonight!

ROXY said...

Yummm, my honey loves buffalo wings so I'm sure he'd love this soup!! Thanks for the great recipe:)

Sarah said...

I couldn't bring myself to buy velveeta (yuck), so I made this and used sharp cheddar. It is AWESOME!! I also added extra sauce as I like lots of zing.

creole said...

Might I suggest some bleu cheese crumbles on the top for garnish?

Kim said...

This is seriously delicious! I added more cheese and more liquid and it turned out excellent! This will be a repeat for my family this winter!

Kim

Sandee said...

I do try to watch my sodium. If I make this I will use the low sodium chicken broth or make my own.

Amber and Tom said...

This was GREAT! I wish I'd had blue cheese to top it. Either my skim milk curdled, or my rue made it look like there were little white pieces all in it. It was still good, but I'm wondering what I did wrong. It really helped my wing craving!

holynickel said...

okay...this is awesome. We are big fans of buffalo chicken dip, but it is too calorie packed and too party dish-like to make freqently...but this...this is now in my rotation...yippee and YUM YUM

Thanks so much

Maggie said...

I was recently turned on to your blog and this is the first of a few recipes that I'm trying this week. It's been simmering away and I just took my first taste. It's awesome!

I did cut back on the buffalo sauce (I used 1/3 cup of Sweet Baby Ray's buffalo wing marinade) and added a bit more cheese and onion. I think next time I'll chop some potatoes up and throw them in as well! The base seems perfect for them. I think there a several variations to be tried with this soup.

Anonymous said...

This looks fantastic and it is cooking right now. I can't wait to try it! Jumped up the hot sauce a little sine my kids and I like food with a bite, but it looks awesome.

houseostamps said...

I made this today and it was very good! However, next time I will reduce the cooking time to just 4-5 hours on low. My crockpot cooks super hot. Does the size of the crock have anything to do with cooking time?

RLR said...

Making this (again!) today. It was SO GOOD the first time. I've got braces now, so even though it's warm and sunny here, my sore teeth mean soup is the order of the day.

Ruby's Beauty said...

Just made this last night, on the stove not the crockpot since I didn't have the time. Boy this is good stuff! Next time I'll plan a little earlier so I can slow cook it, might add potatoes too.

Pink Bean said...

I just found your blog and I have to say that I have already made a few things from it THIS WEEK!! With a 5 month old, I don't have a lot of time to cook! You have made my life a LOT easier! Thank you for making me a reformed Crockpot Addict!

mermaidswheel said...

I made this soup and loved it, but I substituted 4 oz. of neufchatel cheese (low fat cream cheese) for the Velveeta... it was super-tasty!

Anonymous said...

This soup was very good. I think that the next time I make it I will use a little less chicken and add more veggies. Also, if you are leaving this soup unattended I would wait to add the cheese until the end. It stuck and burned to the bottom of my crockpot. Thanks for the recipe! Love your site.

Suzanne said...

This was SO incredibly good. I had made a different buffalo wing soup from a different recipe, but we liked this one so much better. (and I'm from Buffalo, so I know what Buffalo wings should taste like...this is SO it, only in soup form!)

Jen said...

I made this yesterday and it was AWESOME, Stephanie! The recipe has been saved! :)

Sarah said...

I made this recipe a few days ago, and it was so incredibly delicious. I'm going to make it again next week. My mouth is watering just thinking about it. Yum!

Wendy said...

I just came across this site last night! I just started the crock pot and can't wait to try this soup this afternoon! My kids love hot wings so I think they will enjoy this! Thanks for sharing!

Mel said...

Made this soup yesterday. It was a huge hit! It is a definite keeper! Thank you!

Mangano28 said...

My picky eaters loved it! One of my kids favorite foods is buffalo wings, so this was a success, even with the celery and onion in it! I cooked it for 9 hours on low, and served it with French Baguette bread with butter. YUM! Thanks for the recipe!!!

Crystal W said...

I love that, in several of your recipes, you plop raw chicken breasts straight into the crock. Do you think that would work for this recipe? Thanks....I hate washing pans if I don't have to;)

Stephanie O'Dea said...

Hi Crystal,
sure-- just dice the chicken up small (frozen is okay, use a big butcher knife) and cook it that way, or you can plop in breast or thigh pieces, then take them out before serving and shred completely and stir back in.
enjoy!

Aprl said...

The salt made me squirm, so I substituted garlic powder for the garlic salt (half the amount), celery seed for the celery salt, and low sodium chicken stock. I figure the cheese and hot sauce has enough salt for the dish.

TheLadyDragonfly said...

I thought I had everything for this soup and started piling in the stuff, then realized I didn't have hot sauce or Velveeta! I used 3 big spoonfuls of some finely minced, raw salsa that a friend gave me and a couple of spoonfuls of cheeze whiz. I added a little shredded cheese and sour cream to it (I don't have to watch my waistline these days) and it was DIVINE. It was easy, very deeply flavorful and filling. I'll have this again. I make the rotisserie style chicken, eat the dark meat and shred the breast in two bags to use for this sort of thing. Both are so so good. mmmm

Jbug said...

Just found your recipe! I'll just have to change one thing, I'll need to double the recipe. My family wiped the pot! Im wondering if it would be ok  to add veggies, potatoes or rice? We love anything with hot sauce!

Stephanie ODea said...

Hi JBug,
I'm happy you found me! Yes, you can certainly add veggies to the pot. Test them at the specified cooking time -- if they are carrots or if your potatoes are in large chunks they might need a bit extra time, but the timing should remain the same for the most part.

enjoy!

(and now I am craving something buffalo.......)

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