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Hot Wing Chicken Soup Recipe
Hot Wing Chicken Soup

I have a confession to make about this Hot Wing Chicken Soup!  I see recipes online and think – Hey – I want to make something like that!  Then I write down what is in the recipe and try it out myself.  Here is the confession, I rarely like what the recipe comes out like the first time.  I always add things and change the measurements until I like the taste combinations.  It really is something people like me have to work on! I was in a restaurant just the other night and I wanted to head to the kitchen to make some suggestions.

Recently, I made a Hot Wing Chicken Soup for a luncheon, and it was good, but I knew it needed something to bring it up to a Simply Maurie Kay level  So, back to the kitchen I went. I remade and revised the recipe.  For those of you that had the soup at the luncheon, this one is just a little more creamy, a little spicier, and has a few extra ingredients than the first try.    

If you love a good soup, definitely try this one out and check out some of my other favorites, like my Shrimp Bisque.


Olive Oil1 Tablespoon
Butter3 Tablespoons
White Onion½ Chopped (1 cup)
Celery2 Sticks Chopped (1 Cup)
Carrots2 Chopped (1 Cup)
Flour¼ cup
Ranch Seasoning2 Tablespoons
Chicken Broth6 cups
Franks Hot Wing Sauce2 Tablespoons(or to taste)
Chicken Breast2 defrosted boneless skinless 
Russet Potatoes2 peeled and cubed
Cream Cheese1 block (8 oz.)
Salt and PepperTo taste


  1. Take the cream cheese out and let it come to room temperature.
  2. In a soup pot, melt the 3 Tablespoons of butter and add 1 Tablespoon of olive oil.  
  3. Saute the 1 cup of chopped carrots and the 1 cup of chopped celery for a few minutes first, and then add the 1 cup of chopped onion.  Saute until everything is fork tender.  
  4. Stir in the ¼ cup of flour and the 2 tablespoons of ranch dressing seasoning – making a roux.  
  5. Slowly stir in the 6 cups of chicken broth (I like using Better than Bouillon paste to make my broth) and the 2 tablespoons of Franks Hot Wing Sauce.  
  6. Add the 2 chicken breasts and the 2 peeled and cubed potatoes.  
  7. Bring the soup to a low boil and then simmer for 20 minutes. 
  8. Remove the chicken breast.  
  9. Take the block (8 oz.) of cream cheese and cut it into smaller pieces and then stir it into the soup until dissolved.
  10. Cut the 2 breasts up into bite-size pieces and add back to the soup.
  11. At this point, salt and pepper to taste.  You can also add more hot wing sauce if you are looking for more spice!


Maurie Kay 

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