Chicken Wing Soup Recipes

Steps:

• In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.

Steps:

• Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.

Steps:

• In a big saucepot, melt a stick of butter with ¼ cup white vinegar and saute the onion and garlic for about 10 mins. Add 3 cup of finely chopped chicken to the mixture, and sprinkle in some salt, black pepper, a tsp of chili powder and ½ cup of hot sauce. (You can use raw or cooked chicken- raw chicken makes it more flavorful- just make sure its finely chopped or even quickly through a food processor). You can also add any wing sauce you may like or own- a ¼ of a cup or so, in addition to the hot sauce. Cover with a lid and let cook for appx. 20 minutes. Next add 29 ounces (2 cans) of chicken broth, one can of both cream of chicken and cream of celery soup, a cup of celery and appx. 2/3 cup of finely shredded carrot, and the cup of blue cheese dressing (not chunky blue cheese). Let simmer, covered at low heat for 45 minutes (or until celery and carrots are soft), stirring constantly. Finally add the 16 ozs. Of shredded monterey jack gradually, stiring the whole time. Simmer for another 3-5 minutes and serve.

Steps:

• 1) In a nice sized pot fill a little under half way with water and bring to a boil, meanwhile rinse off the chicken wings.
• 2)Rinse off all the vegetables and prepare the first 5 vegetables.
• 3) When the water is at a rolling boil add chicken wings, sabor latino, seasoned salt, black pepper, garlic powder, cilantro, onion, bell pepper, jalapeno, and celery in that order.
• 4) Let simmer for about 30 minutes on medium- low heat, stirring occassionally, not to much you dont want mushy soup just enough to make sure nothing is sticking.
• 5) When ready add the remaining vegetables as followed: rinsed green beans, chayote, squash, potatoes, and sliced cabbage letting the cabbage sit on top do no push down or stir bring the food from the bottom up.
• 6) Let boil for another 15 minutes so that the vegetables can cook.
• 7) Let cool and serve with corn tortillas and lemon. Enjoy!