Saturday, February 4, 2012

Buffalo Chicken Soup


3 TBS vegetable oil

3 cups chopped celery

2 cups chopped onion

1 TBS minced garlic

1/4 cup all-purpose flour

2 quarts chicken broth

1 cup buffalo wing sauce

1 (16 oz) container sour cream

5 boneless skinless chicken thighs

1 cup uncooked rice, prepared as directed

For garnish: blue cheese crumbles, bacon crumbles, chopped celery & additional buffalo wing sauce

* Saute onion, celery, and garlic in vegetable oil over medium heat in deep skillet or pot on the stove top.

* Add AP flour, stirring constantly for approximately 2 minutes.

* Slowly add chicken broth, whisking into flour and vegetable mixture until smooth.

* Next add buffalo wing sauce and sour cream. Continue to whisk ingredients.

* Pour over chicken thighs in crock-pot.

* Cook on low 6-8 hours, or on high 4-5 hours.

* Add prepared rice, just before serving.

* Garnish with blue cheese crumbles, bacon crumbles, chopped celery & buffalo wing sauce.

**Would be excellent served in bread bowls**

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