Time 45m Yield 7 Number Of Ingredients 12 Steps:
In medium bowl, stir together chicken, pepper sauce, salt and pepper. In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken mixture. Cook 7 to 9 minutes, stirring occasionally, until no longer pink in center. Stir in onion, celery and garlic. Cook 2 to 3 minutes, stirring occasionally, until vegetables have softened. Sprinkle flour over chicken-vegetable mixture, stirring constantly until mixture is bubbly. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Slowly add cheese, 1/2 cup at a time, stirring constantly with whisk until cheese is melted and heated through. Serve soup topped with chopped celery, blue cheese, crushed tortilla chips and additional pepper sauce, as desired.
Time 35m Yield 8 Number Of Ingredients 13 Steps:
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.
Time 35m Yield 8 Number Of Ingredients 11 Steps:
Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.
Time 35m Number Of Ingredients 13 Steps:
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.
Time 1h20m Yield 4 servings Number Of Ingredients 12 Steps:
Melt the butter in a large stock pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Season with the salt. Add the buffalo sauce and cook until the liquid is reduced and thickened, about 8 minutes. Add the chicken stock and bring the soup to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Remove the pot from the heat and stir in the heavy cream and shredded chicken. Ladle the soup into the bread bowls and garnish with the crumbled blue cheese and scallions. Serve warm. Enjoy!
Time 40m Yield 6 servings (2 quarts). Number Of Ingredients 14 Steps:
In a large saucepan, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until cauliflower is tender, 12-15 minutes. , Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in chicken, cream, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.
