- 15 leftover hot chicken wings
- 6 cups water
- 1 onion
- 3 carrots
- 2 stalks celery
- 4 cloves garlic
- 1 cup of heavy cream
- 1 1/4 cups flour
- pinch of salt
- pinch of pepper
- 1 tsp baking power
- 1 egg
- 1/2 cup milk
wait! don’t throw out those wings…
here’s a quick story…
i have a joey.
he’s my husbands bestie. i adore him. my little monsters love him too.
he has his own shelf in my spare freezer. not a joke.
my joey didn’t show up for the super bowl this year (this is where i insert one of those frownie faces).
i had way too many wings. i made extra in the hopes to see him. i like when he comes over to eat.
i’m like a grandma, eat…eat…take some home. your to thin, eat some more, are you sure you’re done? want some more?
his absence meant we had a lot of wings. cause they are like his favorite.
they were spicy. big this year too.
so what do you do when you have leftover chicken wings because “joey” didn’t mak it?
you make soup.
not just soup, buffalo chicken & dumpling soup. because you can add dumplings to anything (try these).
so did you throw out your wings? i hope not.
buffalo chicken & dumpling soup
for the stock (you can do this the night before in your crock pot):
- to a dutch oven add 15 chicken wings (or legs) and cover with water (about 6 cups). add 1 onion and one carrot. bring to a boil and then simmer for 2-3 hours. If doing in a crock pot, add all ingredients and cook on low overnight.
- when stock is done, strain soup saving the wings. shred meat and set aside.
For the soup:
- heat about 1 tbl of butter and 1 tbl of canola oil. add chopped carrots, celery, garlic and onion. sauté until veggies are softened, about 10 minutes.
- to pot add the above stock and bring to a boil then simmer for 25 minutes.
- add chicken, add cream. dumpling mixture and cover. cook for 10 minutes