Buffalo Chicken Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 11
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
- 1 cup chopped celery
- 1 cup sliced carrots
- 1/2 cup flour
- 4 oz 50% reduced fat sharp cheddar cheese shredded (i used cabot)
- 8 tablespoons (1 stick) of light butter (i use land o’lakes)
- 4 cups reduced sodium fat free chicken broth
- 1 lb uncooked boneless skinless chicken breasts
- 12 oz russet potatoes cubed (you can peel or not peel as long as you scrub!)
- 2 cups fat free half and half
- 2 oz crumbled blue cheese
- 1/3 cup buffalo wing sauce or more to taste/drizzle on top (i used frank’s red hot buffalo sauce)
- Carbohydrate 17.7112442640412 g
- Cholesterol 29.8188962954545 mg
- Fat 2.65878666857333 g
- Fiber 0.913268977646972 g
- Protein 12.5607183319891 g
- Saturated Fat 1.45951357074406 g
- Serving Size 1 1 (1 cup) serving (207g)
- Sodium 357.699555957518 mg
- Sugar 16.7979752863942 g
- Trans Fat 0.28640063010806 g
- Calories 146 calories
Bring the water and chicken broth to a boil in a large pot or Dutch oven. Add the chicken, potatoes, carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest. Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to smoothly combine with the butter. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy. Add the cheddar and blue cheeses and stir in. Continue to cook, stirring occasionally for a few minutes until the cheeses are melted in and well combined. Add in the wing sauce and stir to combine. Add the shredded chicken and the Buffalo sauce mixture into the soup pot and stir to combine. Bring back to a simmer and simmer for 10 minutes or so to allow the soup to thicken and the flavors to combine.
