Buffalo Chicken Wing soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Butter, salted, 4 tbsp Onions, raw, 1 cup, chopped Celery, raw, 1 cup, chopped Carrots, raw, 2 cup, chopped Flour, white, 3/4 cup *Swanson's Chicken Stock 33% less sodium, 6 cup Fat free half and half, 5 cup Cheddar or Colby Cheese, Low Fat, 1 cup, shredded Chicken Breast, cooked no skin, 5 breast, bone and skin removed shredded Frank's Original Red Hot Sauce, 10 tsp Blue Cheese Crumbled for topping in bowl if desired
Melt butter in soup pot, saute onion, celery, and carrots for 30 minutes, til transparent. Stir in flour to make a rue. Cook til light brown and bubbly. Slowly add chicken stock and fat free half and half. Continue cooking until thickened. Add cheddar cheese, shredded chicken and hot sauce ( I add 1/3 to 1/2 cup, depends on your liking). Cook on low for 15 minutes. Stir frequently to keep cheese from sticking to bottom. Serve with Blue Cheese as a garnish sprinkled over top.
Serving Size: makes 12 10 oz servings
Serving Size: makes 12 10 oz servings
Nutritional Info Amount Per Serving
- Calories: 310.5
- Total Fat: 12.4 g
- Cholesterol: 76.8 mg
- Sodium: 996.8 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.2 g
- Protein: 30.6 g
Member Reviews