Buffalo Chicken Soup

Name: Buffalo Chicken Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5
Ingredients: 15 oz boneless skinless chicken breast shredded; 40 oz unsalted chicken stock; 1 cup diced onion; 2 cloves garlic minced; 1 stalk celery diced; 8 baby carrots diced; 1 pkg buttermilk ranch mix (dry powder); 1 tbsp flour; 1/2 cup Frank's Buffalo Sauce; 1/2 cup shredded 2% cheddar cheese; 5 Tbsp crumbled blue cheese (reserve and top soup with 1 Tbsp each when serving)

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 5

Ingredients

15 oz boneless skinless chicken breast, shredded40 oz unsalted chicken stock1 cup diced onion2 cloves garlic, minced1 stalk celery, diced8 baby carrots, diced1 pkg buttermilk ranch mix (dry powder)1 tbsp flour1/2 cup Frank's Buffalo Sauce1/2 cup shredded 2% cheddar cheese 5 Tbsp crumbled blue cheese (reserve and top soup with 1 Tbsp each when serving)

Directions

Heat soup pot on med-high. Add diced onions, garlic and saute. Add carrots, celery and saute a bit longer. Add Ranch mix and flour, stir, add chicken stock, chicken and buffalo sauce. Let simmer and when ready top with blue cheese.

Serving Size:�Makes 5 servings

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 272.2
Total Fat: 9.9 g
Cholesterol: 66.8 mg
Sodium: 1,539.3 mg
Total Carbs: 13.5 g
Dietary Fiber: 1.3 g
Protein: 30.2 g

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