Chicken Wing Soup Recipe -
Chicken Wing Soup Recipe
  • READY IN 1 hr

Chicken Wing Soup

Recipe by  

"A unique soup for a cold winter day!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Shred chicken with a fork in a bowl and add hot sauce; stir to combine.
  2. Melt butter in a small skillet over medium heat; cook and stir onions and celery in melted butter until tender, about 10 minutes.
  3. Mix water, flour, milk, and chicken bouillon in a large pot until smooth. Add processed cheese, shredded chicken, and onion mixture.
  4. Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.
Kitchen-Friendly View


  • Cook's Note:
  • Add more hot sauce or some Tabasco® if you desire a little more kick. I normally double the recipe and it fits nicely in a 5-quart slow cooker for luncheons.

Reviews More Reviews

May 09, 2013

WE LOVED THIS!!!! I only used 1/2 cup flour and chicken broth in place of the water/boullion b/c I had that on hand (I actually used a 32oz. carton). Also, I do not use canned chicken, so I used some fresh chicken breasts that I baked in the oven w/ evoo, salt, pepper and garlic powder. Perfect amount of spice for us...used salt and pepper to taste. This was a HUGE hit at dinner tonight and I already have requests to make it again~YUM! Thanks for sharing. :)

Nov 30, 2014

I only used 1/2 cup of flour and I got pepper Jack cheese but man was this delicious!! I also added salt and pepper to taste but two thumbs up on this one. Serve it with some garlic bread for dipping!

Feb 28, 2014

This had very good flavor. But 3/4 cup flour is way to much. I would cut down to a few tablespoons. More like a dip this way.


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  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 33.4 g
  • 67%
  • Sodium
  • 1845 mg
  • 74%

* Percent Daily Values are based on a 2,000 calorie diet.

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