Buffalo Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 sm. onion - chopped2 ribs celery - chopped1 Tbsp cup “I can’t believe it’s not butter” spread1/4 cup wheat flour3/4 cup skim milk3/4 cup low sodium chicken broth2 chicken breasts, cooked and diced1/2 cup Frank’s Red Hot Buffalo sauce4 oz. low fat Velveeta®, cubed1/2 tsp. cayenne pepper1/2 tsp. celery salt1/2 tsp. garlic salt
In a 2-quart saucepan over medium-high heat, sauté onions and celery in butter until tender.
Stir flour into pan; slowly whisk in milk and broth.
Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.
Dish up and sprinkle a little blue cheese on rach bowl. This made 4 servings for us.
Number of Servings: 4
Recipe submitted by SparkPeople user MYLINDA142.
Stir flour into pan; slowly whisk in milk and broth.
Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.
Dish up and sprinkle a little blue cheese on rach bowl. This made 4 servings for us.
Number of Servings: 4
Recipe submitted by SparkPeople user MYLINDA142.
Nutritional Info Amount Per Serving
- Calories: 192.0
- Total Fat: 4.8 g
- Cholesterol: 33.6 mg
- Sodium: 1,441.8 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.0 g
- Protein: 18.0 g
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