the honorary swedish citizen |
my name is jenah. i love: food, my kids, cooking, reading, writing. i am: a student of jesus, mom, wife to a pastor, humanitarian. |
I posted this favorite recipe a while back, but received much flak from someone (HEATHERBRADBERG) about its use of Velveeta. I like me some Velveeta occasionally, but she was right, there was a MUCH better way to make this soup. Here goes.
Jenah’s Buffalo Chicken Soup
2 uncooked, totally frozen chicken breasts
1/2 a red onion, chopped really small so Malin doesn’t find the bits and try to pick them out
3 celery stalks, chopped
1/4 cup butter
1/4 cup flour
4 cups skim milk (a high fat content will curdle)
3/4 cup chicken broth
4 oz cream cheese (you’re welcome) cut into little bits
3/4 cup hot wing sauce (Frank’s is gooood)
1/2 tsp celery salt
1/2 tsp garlic salt
Melt the butter in the microwave and stir the flour in to make an under-achieving roux. Set aside. Dump everything else into the crock pot and stir the under-achieving roux into the soup. Add the hot sauce last.
Cook on high for 3-4 hours or on low 6-8. (I almost always use the longer time, it just seems to cook stuff better.)
We enjoy this with a crumble of really good bleu cheese.
