Buffalo Wing Soup

Name: Buffalo Wing Soup
Ingredients: 14 cup butter; 1 cup carrot, sliced; 1 cup celery, sliced; 1 cup onion, chopped; 12 teaspoon garlic salt; 14 teaspoon salt; 14 teaspoon pepper; 14 cup flour; 16 ounces chicken stock; 8 ounces shredded cheddar cheese; 1 cup fat-free half-and-half; 1 cup 2% low-fat milk; 12 cup hot sauce; 2 chicken breasts, cooked and shredded; 4 ounces crumbled blue cheese

15 ingredients

8 steps

Ingredients

14 cup butter
1 cup carrot, sliced
1 cup celery, sliced
1 cup onion, chopped
12 teaspoon garlic salt
14 teaspoon salt
14 teaspoon pepper
14 cup flour
16 ounces chicken stock
8 ounces shredded cheddar cheese
1 cup fat-free half-and-half
1 cup 2% low-fat milk
12 cup hot sauce
2 chicken breasts, cooked and shredded
4 ounces crumbled blue cheese

Directions

1

Melt butter over medium heat, add sliced carrots, sliced celery, chopped onion, garlic salt, salt and pepper.
2

Stir till onions and celery begin to become translucent.
3

Blend flour with enough broth to make liquid and add remaining broth to vegetables bring to a simmer and reduce to low heat.
4

Simmer till carrots are desired tenderness (I shred the chicken while waiting for this).
5

Add chicken stock and flour mixture to thicken.
6

Add cheese and stir till disolved.
7

Add non-fat half and half, milk and shredded chicken.
8

Garnish with crumbled blue cheese if desired.