Buffalo Chicken Soup
Ingredients
The soup base
-
2
cups
water
-
4
cups
reduced sodium fat free chicken broth
-
1
lb
uncooked boneless skinless chicken breasts
-
12
oz
Russet potatoes, cubed
-
1
cup
sliced carrots
-
1
cup
chopped celery
The thickening mixture
-
½
cup
flour
-
½
teaspoon
black pepper
-
½
teaspoon
salt
-
8
tablespoons
light butter
-
2
cups
fat free half and half
-
4
oz
50% reduced fat sharp cheddar cheese, shredded
-
2
oz
crumbled blue cheese
The flavoring
Instructions
- 1. Boil water and chicken broth in a large pot.
- 2. Add chicken, potatoes, carrots, and celery; reduce heat and simmer for 25-30 minutes.
- 3. Shred the cooked chicken and set aside.
- 4. Mix flour, salt, and pepper in a bowl.
- 5. Melt butter in a saucepan and stir in the flour mixture gradually.
- 6. Gradually add half and half while whisking until smooth.
- 7. Stir in the cheddar and blue cheese until melted.
- 8. Add the wing sauce and mix well.
- 9. Combine the shredded chicken and cheese mixture with the soup base.
- 10. Simmer for an additional 10 minutes to thicken and blend flavors.
Nutrition Facts (estimated)
Servings
11
Calories
213
Total fat
9g
Total carbohydrates
16g
Total protein
17g
Sodium
20mg
Cholesterol
20mg
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