Buffalo Chicken Soup

Tonight we tried another recipe from the Crockin' Girls cookbook -- and it's another winner!

If you like chicken wings, you will LOVE. THIS. SOUP.

I love chicken wings, but I'm not a huge fan of hot food.  If you're like me, you'll want to drink a big glass of milk with this meal!  I might experiment with a little less hot sauce next time -- maybe 3/4 of a cup instead of a whole cup.  I use Frank's Red Hot Wing Sauce Buffalo.  It's tangy, and tastes like wings, rather than just a bottle full of hot.

This recipe requires a bit more prep work than other slow cooker recipes, but it is worth it!  One tip about cutting celery.  Take a knife and cut down the entire length of the celery 4 to 5 times, but don't go all the way through to the end so the strips are still attached on one side.  Then slice the strips crosswise to make diced celery.  The strips will stay together nicely as you chop.  Way easier than cutting the rib the other way and trying to cut up each little smiley face piece!

I served it with Awesome and Easy Creamy Corn Casserole.

Buffalo Chicken Soup

1 Tbsp oil
1 large onion, chopped
3 stalks celery, diced
2-3 cups cooked chicken, diced
1/4 cup butter
1/4 cup flour
1 cup chicken broth
2 cups milk
1 tsp garlic salt (I used minced garlic instead)
1 cup bottled Buffalo wing sauce (mild or hot)
4 oz shredded cheddar cheese (I used extra sharp NYS cheddar)

Heat oil in large skillet over medium heat.  Add onion and celery and saute for about 5 minutes.  Scrape veggies into the slow cooker.  Add cooked chicken to slow cooker.

Melt butter in skillet over medium heat until just foamy.  Whisk in the flour to make a roux, stirring well to incorporate all the flour.*  Cook 1-2 minutes, or until the roux is slightly golden. (This happened in about a minute for me)  Scrape into the slow cooker.

Stir in broth and milk.  Add garlic salt and wing sauce.  Still well.  Cover and cook on low for 6-8 hours or on high 3-4 hours.

Stir in cheese about 20 minutes before serving.

* When making a roux, when you first add the flour you will think, "Oh my God!  I've ruined it!"  Don't panic!  Just keep whisking it and it will smooth out!