Buffalo Chicken Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
1
tablespoon
butter
-
½
onion
chopped
-
3
stalks
celery
-
2
large
carrots
-
2
cloves
garlic
-
1
tablespoon
all-purpose flour
-
1
quart
chicken broth
-
¼
cup
buffalo sauce
-
to taste
salt
-
to taste
freshly cracked black pepper
-
2
cups
cooked, shredded chicken
-
8
ounces
full-fat cream cheese
-
1
cup
shredded cheddar cheese
Optional toppings
-
blue cheese crumbles
-
chopped scallions
-
chopped bacon
Instructions
- Heat a large pot over medium heat and add olive oil and butter.
- Once the butter has melted, add chopped onion, celery, carrots, and minced garlic, and sauté until tender.
- Stir in all-purpose flour until well incorporated.
- Add chicken broth, buffalo sauce, salt, and pepper, and stir well. Simmer until the soup thickens.
- Remove from heat and mix in shredded chicken, cream cheese, and cheddar cheese until melted.
- Return to heat and simmer for a few more minutes, stirring occasionally.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
357
Total fat
28g
Total carbohydrates
8g
Total protein
20g
Sodium
1245mg
Cholesterol
102mg
You might also like