WKYT - Chef Walter - Recipes

Buffalo Chicken Soup Monday, November 14, 2011


1 small onion diced
3 ribs celery diced
1/4 cup canola oil
1/3 cup flour
3/4 cup milk
3/4 cup chicken broth
2 cups cooked chicken, diced
1/2 cup hot sauce (or to taste)
6 oz Velveeta style cheese, cubed
1/4 cup Blue Cheese
1/2 tsp cayenne pepper
1/2 tsp celery salt
1/2 tsp garlic salt


In a large saucepan over medium-high heat, saute onions and celery in oil until tender. Stir flour into pan; slowly whisk in milk and broth. Allow to cook until the mixture starts to thicken. Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.


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