Buffalo Chicken Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 478.2
- Total Fat: 23.6 g
- Cholesterol: 157.1 mg
- Sodium: 1,779.3 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.6 g
- Protein: 56.6 g
View full nutritional breakdown of Buffalo Chicken Soup calories by ingredient
Number of Servings: 6
Ingredients
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1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2 Tbsp. butter (unsalted)
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth
1-1/2 cups Skim milk
1 Tbsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese (6 oz.)
1-1/4 cups crumbled blue cheese (5 oz.)
1/2 cup shredded Parmesan cheese (2 oz.)
3/4 tsp Xanthan Gum
Bottled hot pepper sauce (optional)
Directions
Directions
1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 ttablespoon hot pepper sauce.
2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and xanthan gum. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SHELL~B.
1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 ttablespoon hot pepper sauce.
2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and xanthan gum. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SHELL~B.
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