As previously mentioned, our office holds a Soup-Off competition every year. This was my entry for this year. I found the recipe on A Year of CrockPotting (although, I put the soup together on the stove top and reheated in the CrockPot – see her site for the full-on CrockPot directions). This soup was delish! The recipe doesn’t make all that much, so I tripled it and had just enough for my coworkers to sample.
2C. Shredded cooked chicken
1/2 Yellow onion, chopped
3 Stalks celery, chopped
1/4C. Unsalted butter
2C. Fat free milk (no higher content than 2%, or it will curdle)
3/4C. Chicken broth (low or no salt is best)
4oz. Velveeta cheese
1/4C. Hot wing sauce
1/2t. Celery salt
1/2t. Garlic salt
Blue cheese crumbles and celery sticks for garnish
Melt butter in a large pot. Add celery and onion. Sweat about 8 minutes. Add flour and make a roux. Cook just a few minutes (to get the flour taste out of the dish).
Add all remaining ingredients. Heat through, making sure the cheese melts.
Personally, I think this soup tastes best if you make it a day ahead and reheat. It lets the flavors meld together quite nicely. Although, if you have to eat it right away, that’s OK too!
I just had to share a pic of all of our crockpots lined up in the conference room. I love my job! 🙂
Oh, and in case you’re wondering, I came in 2nd this year. Better luck next time.