Last week I was in and out of the house with all the snow falling and was in need of a warm-up! Honestly, I had a craving for Danny's chicken wing soup. I went searching on the internet and found a recipe that would do in a pinch! It hit the spot but wasn't quite creamy enough and was a little too hot for me. I thought I would make a few adjustments and make it again. It was *chef's kiss* Not to take away from the original recipe from Modern Honey, because her recipe was delicious, I just added a few things to calm the spice down. No matter if you go hot with hers or a little milder with mine, you will LOVE this soup.
Ingredients
1 Onion, diced
2 Carrots, diced
1 Celery Stalk, diced
4 Garlic Cloves, diced
5 Tablespoons Butter
¼ cup Flour
8 cups Chicken Broth
1 cup Heavy Cream
4 oz Cream Cheese
3/4 cup Frank's Red Hot Sauce
3 cups cooked chicken, shredded
Salt and Pepper to taste
French or Sourdough Bread
4 tablespoons butter
1.5 tbs olive oil
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
Instructions
Dice your onion, carrots, and celery and set aside. Heat your Dutch oven over medium heat and add the butter. Once melted, add your carrots, onion, celery, and garlic. Salt and pepper and cook until soft or about 7-10 minutes, stirring occasionally.
Add your flour to the mix and cook for a few more minutes making sure the flour and dices veggies really incorporate. Some flour might stick to the bottom of your pot but thats ok, it will come off when you add the the broth.
Which is NOW! Add the broth and take your immersion blender and blend until its as smooth as possible. If you don't have an immersion blender you can use a blender.
Once blended take your cream cheese and cut into little cubes and add to the pot. The cheese will take a while to melt, but it will with time. Add your heavy cream and Frank's Hot Sauce and stir. Bring it to a boil and then reduce and let simmer for 30-40 minutes.
Now, for this next part you can do one of two things. You can cook a couple of chicken breast in the oven or crock pot and shred OR you can by a whole precooked chicken at Wegmans or Tops and just shred that puppy! I've done both, but as you can see the in picture above I went for the short cut and got the whole cooked chicken from Tops.
While your soup is simmering take your bread a cube it. I would say about 3 to four cups. Melt the butter and oil together over medium heat in a big pan and mix together. Add the cubed bread and toss to make sure they're all evenly coated. Now you going to slowly toast these so you'll need to keep and eye on them and adjust the heat as necessary. Once they are golden brown you are going to add the 1/2 teaspoon of salt, 1/2 teaspoon on onion powder, and 1/2 teaspoon of garlic powder. I recommend sprinkling these evenly over the pan and then tossing several times to even out the coat. Place them on a plate or turn the heat off and leave them in the pan.
Add your shredded chicken to the soup and let simmer for another 5-10 minutes to give the chicken time to soak up some of those flavors.
Serve in a bowl and top it off with some of those freshly made and warm croutons. Garnish with green onions for a little extra color and zip. ENJOY!