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Buffalo Chicken Soup

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“Adapted from www.auntpurplescooking.com - I like to use boneless, skinless chicken thighs for this, but you can use breasts too.”
READY IN:
30mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large saucepan, cook chicken through. Add onions and celery. Add butter and stir in flour until smooth.
  2. Slowly add milk and broth. Add water, wing sauce, Velveeta, cayenne pepper and garlic powder.
  3. Simmer, stirring occasionally, until cheese has melted.

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