A creamy soup that tastes like Buffalo style chicken wings
- 1-1/2 cups onion, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1/2 cup margarine
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cups skim milk
- 1 cups heavy cream
- 1/4 cup sour cream
- 3/4 cup mozzarella cheese, grated
- 1 pinch salt
- 1/4 teaspoon black pepper
- 3/8 cup Franks Hot Sauce
- 3 cups cooked chicken, cubed
In a large stock pot, add margarine, onion, celery and garlic. Saute on medium heat until veggies are light golden brown.
Add flour to margarine and veggie mixture, stir completely. Once veggies, butter and flour are completely mixed, add chicken broth and milk, whisk all ingredients together and bring to a boil on medium heat for one minute; stirring constantly. Remove from stove, puree ingredients, and return to heat.
On low heat, pour in heavy cream, sour cream, cheese, hot sauce, and salt and pepper. Cook until cheese is completely melted.
Add chicken to the pot and simmer for 10 minutes. Pour into bowls and serve with a dollop of your favorite blue cheese dressing. Drizzle hot sauce on top.
Cooks note: My suggestion is to start out with a 1/4 cup of hot sauce. If it’s not spicy enough, turn it up a notch. Store bought rotisserie chickens work great for this recipe.