Sunday, January 25, 2009

Buffalo Chicken Soup

Once again, this is a slow cooker recipe that I modified from one I found online. Even though I only drink soy milk (due to an intolerance), I can use cow's milk if it is being cooked. Thus, my recipe was tested with skim milk. Also, I am not a fan of heat, but Jeff is, so feel free to in/decrease the amount of hot sauce used. We used 0tt's, which is a Midwestern product.

1 lb cooked, shredded chicken
2 chicken bouillon cubes
2 cups water
1/2 white onion, diced
4 celery stalks, diced
2 cups skim milk
4 oz 2% Velveeta
1/2 cup buffalo chicken wing sauce
1/4-1/2 tsp celery seed
Equivalent of 1 clove of garlic (I used a garlic paste that I keep in the freezer)

I put my chicken in the slow cooker first, because it was frozen in the bullion/water (broth) combination from the other day. Once it was defrosted I dumped all of the ingredients in and let it meld together.

Jeff digs this soup, I do not. It's a little too warm for me, but the leftovers were better than the first day. However, I will make this again, because Jeff really does like it.

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