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 Oil||1 Tablespoon|
|White Onion||½ Chopped (1 cup)|
|Celery||2 Sticks Chopped (1 Cup)|
|Carrots||2 Chopped (1 Cup)|
|Ranch Seasoning||2 Tablespoons|
|Chicken Broth||6 cups|
|Franks Hot Wing Sauce||2 Tablespoons(or to taste)|
|Chicken Breast||2 defrosted boneless skinless|
|Russet Potatoes||2 peeled and cubed|
|Cream Cheese||1 block (8 oz.)|
|Salt and Pepper||To taste|
- Take the cream cheese out and let it come to room temperature.
- In a soup pot, melt the 3 Tablespoons of butter and add 1 Tablespoon of olive oil.
- 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.
- Stir in the ¼ cup of flour and the 2 tablespoons of ranch dressing seasoning – making a roux.
- 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.
- Add the 2 chicken breasts and the 2 peeled and cubed potatoes.
- Bring the soup to a low boil and then simmer for 20 minutes.
- Remove the chicken breast.
- Take the block (8 oz.) of cream cheese and cut it into smaller pieces and then stir it into the soup until dissolved.
- Cut the 2 breasts up into bite-size pieces and add back to the soup.
- At this point, salt and pepper to taste. You can also add more hot wing sauce if you are looking for more spice!