Buffalo Chicken Soup

Place the following in a crock pot for 6 hours on low:

1 small sweet onion, chopped

2 stalks of green onion, sliced thin

3 stalks of celery, chopped

15 baby carrots, sliced

3 medium red potatoes, peeled and cubed

1/4 cup butter, cut into slices

3 boneless skinless chicken breasts, trimmed well

1/4 cup + 1T. buffalo wing sauce

1/2 teaspoon garlic powder

32 ounces chicken stock*

1/4 cup flour*

(*I whisked the flour into the chicken stock before I poured it in.)

After 6 hours, shred chicken with a fork, add the following ingredients and cook for one additional hour, stirring occasionally.

•   8 ounces shredded sharp cheddar cheese

•   4 ounces cream cheese

•   2 ounces crumbled feta cheese

•   3/4 cup milk  or ½ & ½

Garnish soup with chopped green onions and feta crumbles before serving.