Cheesy Buffalo Chicken Soup #SundaySupper #FamilyDinnerTable

The recipe Cheesy Buffalo Chicken Soup #SundaySupper #FamilyDinnerTable can be made in approximately 45 minutes. This main course has 528 calories, 25g of protein, and 40g of fat per serving. For $1.39 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up all purpose flour, shredded cheddar cheese, carrot, and a few other things to make it today. This recipe from Chocolate Moosey has 773 fans. It can be enjoyed any time, but it is especially good for Autumn. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is pretty good. If you like this recipe, you might also like recipes such as Cheesy Buffalo Chicken Cakes #SundaySupper, Meatloaf for #SundaySupper #FamilyDinnerTable, and Cheeseburger Chowder for #SundaySupper #FamilyDinnerTable.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Fill a large pot with water and bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 30 minutes or until the chicken is completely cooked through. Remove from the water and let the chicken cool. Once it’s cool enough to handle, pull the meat off of the bones, discarding skin and bones. Set aside chicken.In a large saucepan, heat the olive oil. Saute the carrots, onion, and garlic for about 5 minutes or until the carrots and onions start to soften.Add the butter. Once melted, stir in the flour until everything is coated. Slowly stir in the broth and bring to a boil. Stir in the milk and bring back to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes. If you feel that your soup isn’t thick enough, add more flour, 1 tablespoon at a time.When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. If using a regular blender, add about half the mixture then puree until smooth.* Add the rest of the soup then puree until smooth. Pour back into the sauce pan. Stir in the cheese until completely melted. Add 2 tablespoons hot sauce and chicken. Taste and add more hot sauce, if desired.

 

Step by step:

1. Fill a large pot with water and bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 30 minutes or until the chicken is completely cooked through.

2. Remove from the water and let the chicken cool. Once it’s cool enough to handle, pull the meat off of the bones, discarding skin and bones. Set aside chicken.In a large saucepan, heat the olive oil.

3. Saute the carrots, onion, and garlic for about 5 minutes or until the carrots and onions start to soften.

4. Add the butter. Once melted, stir in the flour until everything is coated. Slowly stir in the broth and bring to a boil. Stir in the milk and bring back to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes. If you feel that your soup isn’t thick enough, add more flour, 1 tablespoon at a time.When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. If using a regular blender, add about half the mixture then puree until smooth.*

5. Add the rest of the soup then puree until smooth.

6. Pour back into the sauce pan. Stir in the cheese until completely melted.

7. Add 2 tablespoons hot sauce and chicken. Taste and add more hot sauce, if desired.

Nutrition Information:

covered percent of daily need