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Chicken Wing Soup

Rated as 4.67 out of 5 Stars

"A unique soup for a cold winter day!"
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1 h servings 439
Original recipe yields 6 servings


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  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.


  • 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.

Nutrition Facts

Per Serving: 439 calories; 24.7 19.4 33.4 116 1845 Full nutrition

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Read all reviews 3
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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...

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 di...

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.