Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A unique soup for a cold winter day!

Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Shred chicken with a fork in a bowl and add hot sauce; stir to combine.

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  • Melt butter in a small skillet over medium heat; cook and stir onions and celery in melted butter until tender, about 10 minutes.

  • Mix water, flour, milk, and chicken bouillon in a large pot until smooth. Add processed cheese, shredded chicken, and onion mixture.

  • Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.

Cook's Note:

Add more hot sauce or some Tabasco(R) if you desire a little more kick. I normally double the recipe and it fits nicely in a 5-quart slow cooker for luncheons.

Nutrition Facts

439 calories; protein 33.4g; carbohydrates 19.4g; fat 24.7g; cholesterol 115.7mg; sodium 1845.2mg. Full Nutrition
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