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Ingredients35 m servings 294 cals
Original recipe yields 8 servings
- Melt butter in a large pot over medium-high heat. Saute celery and onion in melted butter until tender, about 5 minutes.
- Sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.
- Stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, Cheddar cheese, buffalo wing sauce, and tomato soup. Bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.
- Ladle soup into 8 bowls. Top each serving with blue cheese crumbles to serve.
Per Serving: 294 calories; 21.5 g fat; 8.1 g carbohydrates; 16.8 g protein; 78 mg cholesterol; 814 mg sodium. Full nutrition
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