Buffalo Wing Soup
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
8 bowls
- Serves:
- 8
ingredients
- 1⁄4 cup butter
- 1 cup carrot, sliced
- 1 cup celery, sliced
- 1 cup onion, chopped
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup flour
- 16 ounces chicken stock
- 8 ounces shredded cheddar cheese
- 1 cup fat-free half-and-half
- 1 cup 2% low-fat milk
- 1⁄2 cup hot sauce
- 2 chicken breasts, cooked and shredded
- 4 ounces crumbled blue cheese
directions
- Melt butter over medium heat, add sliced carrots, sliced celery, chopped onion, garlic salt, salt and pepper.
- Stir till onions and celery begin to become translucent.
- Blend flour with enough broth to make liquid and add remaining broth to vegetables bring to a simmer and reduce to low heat.
- Simmer till carrots are desired tenderness (I shred the chicken while waiting for this).
- Add chicken stock and flour mixture to thicken.
- Add cheese and stir till disolved.
- Add non-fat half and half, milk and shredded chicken.
- Garnish with crumbled blue cheese if desired.
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RECIPE SUBMITTED BY
Bess McDonald
United States