Ingredients

The following ingredients have 4 Servings
  • 4 Tablespoons Butter
  • 2 Carrots (diced)
  • 1 Onion (diced)
  • 1 Celery Stalk (diced)
  • 4 Garlic Cloves (diced (or 1/2 teaspoon Garlic Powder))
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/4 cup Flour
  • 6 cups Chicken Broth
  • 1 cup Heavy Cream
  • 3/4 cup Frank's Red Hot Sauce or Wing Sauce
  • 2 1/2 cups Chicken (cooked and shredded)
  • Garnish:
  • 1 cup Sour Cream (optional)
  • 1/2 cup Blue Cheese (optional)
  • Green Onions
  • Buttery Croutons:
  • 2 cups French or Sourdough Baguette (cut into cubes)
  • 3 Tablespoons Butter (melted)
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt

Instruction

  • To make soup, heat a large pot over medium heat. Add butter, carrots, onion, celery, garlic, salt, and pepper. Cook for 5 - 7 minutes, until vegetables become tender.
  • Add the flour and cook for 5 more minutes, stirring often.
  • Pour vegetable mixture and chicken broth into a blender or use an immersion blender and blend until smooth.
  • Return to pot and add heavy cream and hot wing sauce over medium heat. Bring to a boil and then reduce heat to a simmer. Let simmer for 30 minutes.
  • Add pulled chicken and heat for 5 minutes.
  • To serve, ladle soup into bowls. Top with garnishes of choice -- sour cream, blue cheese, green onions, homemade croutons.
  • Homemade Croutons:
  • In a medium saucepan, melt butter and olive oil. Add the bread cubes to the pan and stir to coat. Cook until golden -- 6 - 8 minutes. Season with a sprinkle of salt. Serve on top of the soup.