ROTD ~ Buffalo Chicken Soup
OK, I know I posted a buffalo chicken recipe a couple of days ago on Intl. Hot & Spicy Day, but I ran across this last night and the protein is so g.r.e.a.t. with the meat and cheese... and it seems like we have quite a few hot 'n spicy connoisseurs around here, so I thought on this cold/wet/dreary day, a nice cup of hot soup would be just right.
Some of the NUT values on this are way high, like the calories, fat and carbs, BUT, there are several ways to TRIM those way down in this recipe and still maintain most of the protein and yumminess! SOURCE: Better Homes and Gardens
Buffalo Chicken Soup
6 servings
Prep: 30 minutes Cook: 15 minutes
Ingredients
- 1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
- 2 Tbsp. butter (sub something lighter here)
- 1/2 cup coarsely chopped celery
- 1/2 cup chopped onion
- 2 14-oz. cans reduced-sodium chicken broth (sub FF here)
- 1-1/2 cups milk (sub FF milk here of FF half and half)
- 1 tsp. bottled hot pepper sauce
- 1-1/2 cups mozzarella cheese (6 oz.) (sub LF cheese here)
- 1-1/4 cups crumbled blue cheese (5 oz.) (sub LF cheese here)
- 1/2 cup shredded Parmesan cheese (2 oz.)
- 1/3 cup all-purpose flour
- Bottled hot pepper sauce (optional)
Directions
1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.
2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.
Nutrition facts per serving:
- Servings Per Recipe 6 servings
- Calories 490
- Total Fat (g) 28
- Saturated Fat (g) 15
- Monounsaturated Fat (g) 8
- Polyunsaturated Fat (g) 2
- Cholesterol (mg) 145
- Sodium (mg) 1134
- Carbohydrate (g) 12
- Total Sugar (g) 5
- Fiber (g) 1
- Protein (g) 45
- Vitamin C (DV%) 3
- Calcium (DV%) 47
- Iron (DV%) 10
*Percent Daily Values are base on a 2,000 calorie diet
6 servings
Prep: 30 minutes Cook: 15 minutes
Ingredients
- 1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
- 2 Tbsp. butter (sub something lighter here)
- 1/2 cup coarsely chopped celery
- 1/2 cup chopped onion
- 2 14-oz. cans reduced-sodium chicken broth (sub FF here)
- 1-1/2 cups milk (sub FF milk here of FF half and half)
- 1 tsp. bottled hot pepper sauce
- 1-1/2 cups mozzarella cheese (6 oz.) (sub LF cheese here)
- 1-1/4 cups crumbled blue cheese (5 oz.) (sub LF cheese here)
- 1/2 cup shredded Parmesan cheese (2 oz.)
- 1/3 cup all-purpose flour
- Bottled hot pepper sauce (optional)
Directions
1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.
2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.
Nutrition facts per serving:
- Servings Per Recipe 6 servings
- Calories 490
- Total Fat (g) 28
- Saturated Fat (g) 15
- Monounsaturated Fat (g) 8
- Polyunsaturated Fat (g) 2
- Cholesterol (mg) 145
- Sodium (mg) 1134
- Carbohydrate (g) 12
- Total Sugar (g) 5
- Fiber (g) 1
- Protein (g) 45
- Vitamin C (DV%) 3
- Calcium (DV%) 47
- Iron (DV%) 10
*Percent Daily Values are base on a 2,000 calorie diet
