Buffalo Chicken Soup

Ingredients and Weight:

• Boneless, skinless chicken breasts: 1 pound
• Chicken broth: 8 cups
• Celery, diced: 1 cup
• Carrots, diced: 1 cup
• Onion, chopped: 1/2 cup
• Garlic, minced: 2 cloves
• Hot sauce: 1/4 cup
• Butter: 1/4 cup
• Flour: 1/4 cup
• Milk: 2 cups
• Cheddar cheese, shredded: 1 cup
• Blue cheese dressing: 1/2 cup
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cook Time:

• 45-60 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the celery and carrots and cook for another 5 minutes.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the milk until smooth.
6. Bring to a boil, then reduce heat and simmer for 10 minutes, or until thickened.
7. Meanwhile, shred the chicken breasts and set aside.
8. Add the chicken broth, shredded chicken, hot sauce, salt, and pepper to the pot.
9. Bring to a boil, then reduce heat and simmer for 15 minutes.
10. Stir in the cheddar cheese until melted.
11. Serve immediately with blue cheese dressing for dipping.

Nutritional Information (per serving):

• Calories: 350
• Fat: 20g
• Cholesterol: 70mg
• Sodium: 800mg
• Carbohydrates: 25g
• Protein: 20g

Dish Characteristics:

• Rich and creamy
• Spicy and flavorful
• Perfect for a cold winter day
• Can be easily customized to taste

User Comments:

• "This soup is absolutely delicious! It's the perfect blend of spicy and cheesy."
• "I love the fact that it's made with real chicken broth. It gives it so much flavor."
• "I've made this soup several times now, and it's always a hit with my family and friends."

Special Precautions and Tips:

• Use your favorite hot sauce to adjust the spice level.
• If you don't have blue cheese dressing on hand, you can use ranch dressing instead.
• Top with croutons or shredded chicken for extra crunch.