Buffalo Chicken Soup

This Buffalo Hen Soup is the proper method to heat up a chilly winter day! It’s tremendous simple to make and a good way to get that Buffalo hen taste you crave! My husband and I made a decision it’s even higher as leftovers, so it is a nice soup to make at first of the week and take to reheat for lunches. It’s filling and tacky and slightly creamy and just a little spicy (however not too spicy – if you'd like extra, that’s as much as you!). I based mostly this Buffalo Rooster Soup on my tremendous widespread Creamy Hen and Wild Rice Soup recipe, so should you love that one, give this a attempt. It undoubtedly doesn’t style prefer it’s solely 213 energy or 6 Weight Watchers SmartPoints per cup!

I do know I'll get the query about subbing one thing else for blue cheese (however why???? YUM), so I’m going to chop all you blue cheese haters off on the go and simply say right here that you would be able to undoubtedly simply add extra cheddar or some pepper jack or every other cheese you like. BUT, being a Buffalonian, I clearly urge everybody to eat their Buffalo rooster with blue cheese the best way God, Frank, and Theresa supposed.

INGREDIENTS:

2 cups water

four cups decreased sodium fats free rooster broth

1 lb raw boneless skinless hen breasts

12 ouncesRusset potatoes, cubed (you'll be able to peel or not peel so long as you scrub!)

1 cup sliced carrots

1 cup chopped celery

½ cup flour

½ teaspoon black pepper

½ teaspoon salt

eight tablespoons (1 stick) of sunshine butter (I exploit Land O’Lakes)

2 cups fats free half and half

four oz50% decreased fats sharp cheddar cheese, shredded (I used Cabot)

2 ozcrumbled blue cheese

1/three cup Buffalo wing sauce, or extra to style/drizzle on high (I used Frank’s Crimson Scorching Buffalo sauce)

DIRECTIONS:

Convey the water and hen broth to a boil in a big pot or Dutch oven. Add the rooster, potatoes, carrots and celery and cut back warmth to a simmer. Cowl the pot and simmer for 25-half-hour till hen is cooked by means of and simple to shred. Take away the cooked hen breasts to a plate and shred with two forks. Change the lid and proceed to simmer the remainder.

Combine collectively the flour, salt and pepper in a bowl till mixed. In a medium saucepan, soften the butter over medium warmth. Stir in flour a spoonful at a time to easily mix with the butter. Pour the half and half in somewhat at a time, stirring constantly with a whisk to permit the roux to mix with the cream. Proceed whisking and including half and half till the combination is clean and creamy. Add the cheddar and blue cheeses and stir in. Proceed to prepare dinner, stirring often for a couple of minutes till the cheeses are melted in and properly mixed. Add within the wing sauce and stir to mix.

Add the shredded hen and the Buffalo sauce combination into the soup pot and stir to mix. Deliver again to a simmer and simmer for 10 minutes or so to permit the soup to thicken and the flavors to mix.

WEIGHT WATCHERS SMARTPOINTS:

6 per (1 cup) serving (SP calculated utilizing the recipe builder on weightwatchers.com)

WEIGHT WATCHERS POINTS PLUS:

6 per (1 cup) serving (PP calculated utilizing a Weight Watchers PointsPlus calculator and the vitamin data beneath)

NUTRITION INFORMATION:

213 energy, sixteen g carbs, four g sugars, 9 g fats, 5 g saturated fats, 17 g protein, 1 g fiber