Wednesday, August 27, 2008

Buffalo Chicken Soup

2 carrot sticks – peeled and chopped
2-3 cups of cooked shredded chicken
1 8oz bottle of hot sauce
¼ cup of flour
8oz of shredded cheddar cheese
1 pint of light cream
1 14oz can of chicken stock
¼ cup of butter
1 small onion diced

Melt the butter in a stockpot, add the carrots and onions. Cook until tender. Add the flour and coat the vegetables. Add the chicken stock and continue stirring until the sauce begins to thicken and all flour lumps are dissolved. Add the chicken, and light cream and continue stirring to combine the cream. Turn heat higher up to almost a boil. Add the hot sauce, and cheddar cheese when the mixture is warm…the cheese will help thicken the soup as well.
Serve with crumbled blue cheese or sour cream on top.

You can play around with the thickness of the soup by using cream, sour cream, or milk. I like mine thick like a stew!

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