Buffalo Chicken soup
Time on High: 2 Hours Time on Low: 2 to 4 Hours This takes the famous Buffalo Chicken and turns it into a very thick soup. If you enjoy buffalo chicken then this is for you. Nothing like this on a cold winter day or to get you going when it is hot outside.
2 1/2 Pounds of skinless boneless Chicken breast
2 Bottles Louisiana Supreme Chicken Wing Sauce
1 Pound shredded sharp cheddar cheese
1 Quart Half & half
8 Tablespoons butter
8 Tablespoons flour
32 Ounces chicken stock
1/2 Cup chopped red onion
Celery and blue cheese as much as you like.
Take the chicken and place in a pan that has a cover. Take one bottle of wing sauce and add it to the chicken. Simmer this until the chicken is cooked. Remove chicken, let chicken cool and when cooled, shred with fork and add to Crock-Pot®. Take the liquid that cooked the chicken and pour that into the Crock-Pot®. Take the same pan and melt butter, add the flour to make a roux. While on low heat, stir until you get a nice nutty smell coming from the mixture. Do not let it get too brown, a nice light roux works good. Once you have a nice roux, add the half and half and stir. Now start to add the cheese until completely melted. When it starts to thicken remove from heat and add to Crock-Pot®. Pour the chicken stock into the crock-pot and mix. You can add the red onion. Do not use any salt when making this. The cheese will add a lot to it. Now take the second bottle of wing sauce and add as needed. I like it warm so I use the whole bottle.