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 place 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 hours. The soup is
done when the celery and onion reach desired tenderness and
the flavors have melded.
Serving
Suggestions
Warm Crusty Bread
Originally Submitted
8/27/2015
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