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Ingredients
| salted butter: 1/4 cup |
| carrots (grated): 1 cup (sliced) |
| celery (chopped): 1 cup (sliced) |
| onions (chopped): 1 cup (chopped) |
| garlic salt: 1/2 tsp |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| all-purpose flour (unsifted): 1/4 cup |
| chicken stock: 2 cups |
| cheddar cheese: 8 oz (shredded) |
| non-fat half and half cream: 1 cup |
| 2% milk: 1 cup |
| hot sauce: 1/2 cup |
| chicken breasts: 2 breasts (cooked and shredded) |
| blue cheese: 4 oz (crumbled) |
Buffalo Wing Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- Melt butter over medium heat, add sliced carrots, sliced celery, chopped onion, garlic salt, salt and pepper.
- Stir till onions and celery begin to become translucent.
- Blend flour with enough broth to make liquid and add remaining broth to vegetables bring to a simmer and reduce to low heat.
- Simmer till carrots are desired tenderness (I shred the chicken while waiting for this).
- Add chicken stock and flour mixture to thicken.
- Add cheese and stir till disolved.
- Add non-fat half and half, milk and shredded chicken.
- Garnish with crumbled blue cheese if desired.