Oh my goodness, I am so excited about sharing this soup! It is so scrumptious that my oldest son said it was the best meal he had eaten in a long time (I am trying to take that the right way). This cooler time of year, in my neck of the woods, makes soups just perfect for dinner, and this one is a definite winner.
I modified this recipe from All Recipes.
Here is what you need:
1/4 cup butter
3 diced celery sticks
1 large carrot diced (optional)
1 Tablespoon dried minced onion (original recipe uses fresh)
1/4 cup flour
3/4 cup milk (it worked great with 1%, original recipe uses half-and-half)
3 cups chicken broth
2 cups chicken, cooked and cut up (I used two 13 ounce cans of chicken, drained)
1/4 cup buffalo sauce
3/4 cup cheddar cheese (original recipe used twice as much, but for me, this was plenty)
1/4 cup instant brown rice (optional)
salt and pepper
Dice celery, carrot and if using fresh, the onion. Melt butter in frying pan over medium heat and saute the vegetables for about 5 minutes.
Then add the flour, and stir and cook for two more minutes.
Add the milk and broth slowly while stirring.
Simmer for a couple of minutes, then add the chicken, dried onion, instant rice and buffalo sauce.
Don’t be tempted to add more buffalo sauce, unless you like your food on fire!
Simmer for 5 minutes more, then add the cheese.
Stir it in, and simmer for about 5 more minutes.
Taste, and add salt and pepper as needed. You are ready to serve.
If you like, top with sour cream, mozzarella, blue cheese or ranch dressing, and serve with celery sticks and a hearty bread.
This is another new delicious favorite at our house, hope you’ll enjoy it as well!