A unique soup for a cold winter day!

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Ingredients

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

Directions

  • 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; 24.7 g total fat; 116 mg cholesterol; 1845 mg sodium. 19.4 g carbohydrates; 33.4 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2013
WE LOVED THIS!!!! I only used 1/2 cup flour and chicken broth in place of the water/boullion b/c I had that on hand (I actually used a 32oz. carton). Also I do not use canned chicken so I used some fresh chicken breasts that I baked in the oven w/ evoo salt pepper and garlic powder. Perfect amount of spice for us...used salt and pepper to taste. This was a HUGE hit at dinner tonight and I already have requests to make it again YUM! Thanks for sharing.:) Read More
(7)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/09/2013
WE LOVED THIS!!!! I only used 1/2 cup flour and chicken broth in place of the water/boullion b/c I had that on hand (I actually used a 32oz. carton). Also I do not use canned chicken so I used some fresh chicken breasts that I baked in the oven w/ evoo salt pepper and garlic powder. Perfect amount of spice for us...used salt and pepper to taste. This was a HUGE hit at dinner tonight and I already have requests to make it again YUM! Thanks for sharing.:) Read More
(7)
Rating: 5 stars
05/09/2013
WE LOVED THIS!!!! I only used 1/2 cup flour and chicken broth in place of the water/boullion b/c I had that on hand (I actually used a 32oz. carton). Also I do not use canned chicken so I used some fresh chicken breasts that I baked in the oven w/ evoo salt pepper and garlic powder. Perfect amount of spice for us...used salt and pepper to taste. This was a HUGE hit at dinner tonight and I already have requests to make it again YUM! Thanks for sharing.:) Read More
(7)
Rating: 5 stars
11/30/2014
I only used 1/2 cup of flour and I got pepper Jack cheese but man was this delicious!! I also added salt and pepper to taste but two thumbs up on this one. Serve it with some garlic bread for dipping! Read More
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Rating: 4 stars
02/28/2014
This had very good flavor. But 3/4 cup flour is way to much. I would cut down to a few tablespoons. More like a dip this way. Read More