Recipe courtesy of Sophia's Restaurant
Recipe courtesy of Sophia's Restaurant
Buffalo Chicken Wing Soup
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 552
- Total Fat
- 37 g
- Saturated Fat
- 22 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 22 g
- Cholesterol
- 129 mg
- Sodium
- 1920 mg
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 552
- Total Fat
- 37 g
- Saturated Fat
- 22 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 22 g
- Cholesterol
- 129 mg
- Sodium
- 1920 mg
Ingredients
Roux:
Soup:
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Directions
- For the roux: In a pan, melt the butter until completely liquid. Add the flour. Cook on low heat until the roux has turned from a blonde color to a tan color. Set aside.
- For the soup: Melt the butter in a soup pan with the chicken bouillon cubes. Add the carrots and cook until softened. Add the chicken stock, chicken and hot sauce. Bring to a boil. In a separate pan, combine the heavy cream and some hot liquid from the soup pan to bring the cream up to temperature. Once the cream is warm, add all the soup stock. Add the roux mixture to the soup stock until you get the desired thickness. Add the Cheddar and stir to mix in.
