Friday, December 18, 2009

Buffalo Chicken Soup

Serves: 4
1 sm. onion - chopped2 ribs celery - chopped1/4 cup butter OR margarine1/4 cup all-purpose flour3/4 cup milk3/4 cup chicken broth2 cups diced, cooked chicken1/4 - 1/2 cup buffalo wing sauce - to taste4 oz. process cheese food (Velveeta®) - cubed, low-fat okay1/2 tsp. cayenne pepper1/2 tsp. celery salt1/2 tsp. garlic salt

-In a 2-quart saucepan over medium-high heat, cook onions and celery in butter until tender.-Stir flour into pan; slowly whisk in milk and broth.-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.
Notes: We serve this with celery sticks and Ranch or Bleu Cheese Salad Dressing on the side.

To cut down on spice you can omit the cayenne pepper and dilute with more chicken broth to taste.

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