Buffalo Chicken Soup.. that isn't...

I found this amazing recipe for Buffalo Chicken soup about a year ago. And I did follow the recipe.. that one time. Since then, I've made the soup over a dozen times, but it never turns out the same. Mostly, I suppose, because I don't follow the recipe. And here I am, about to make it.. and it's not buffalo chicken soup at all anymore. 


First, let me post what the recipe says it should be:

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Ingredients

1 small onion; diced

3 ribs celery; diced

1/3 cup butter / oil

1/3 cup Flour

3/4 cup milk

3/4 cup chicken broth

2 cups cooked chicken; diced

1 cup Franks Hot Sauce- to taste

6 oz Velveeta®; cubed

1/4 cup Blue Cheese

1/2 tsp cayenne pepper

1/2 tsp celery salt

1/2 tsp garlic salt

How to Prepare Buffalo Chicken Soup

In a 2-quart saucepan over medium-high heat, saute onions and celery in butter until tender. 

-Stir flour into pan; slowly whisk in milk and broth. (roux)

-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.

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And presto! Their version is good... but our family didn't find it very.. well.. filling. There just wasn't any substance. So, I've changed it over the (many) times that I've made it. Every time I've made it in fact. It's never the same. And this time is no different.


So, let me introduce this month's version of Buffalo Chicken Soup that isn't. :) 

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Ingredients

1 small onion; diced 

butter / oil 

(I honestly don't measure this)

Flour 

(and again, I don't measure this I just add until it makes a good roux)

Enough Milk to make a big batch of soup

Enough Chicken broth to even out the milk

Cooked Turkey (cut into pieces)

Cooked Ham (cut into pieces)

(these are both left overs from Christmas dinner)

Hot Sauce- to taste

3/4 Block of Velveeta®; (or store brand) cubed

Mixed Veggies (broccoli, carrots, corn, green beans)

(left overs in this case)

Ranch Dressing - to taste

Pepper

garlic salt

How to Prepare Buffalo Chicken Soup that isn't

In a huge pot over medium-high heat, saute onions in butter until tender.

-Stir flour into pan; slowly whisk in milk and broth. (roux)

-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.
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And that's it. :) It's honestly a great way to use up the left overs from holiday feasts. I make this soup, usually, when we've had turkey.  

Happy Culinary Experiences!

~HeatherRenee