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Creamy Light Buffalo Chicken Soup

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Ingredients

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1 tablespoons butter
1⁄2 cup carrots
1⁄2 cup celery
1 8 oz package 1/3 less fat cream cheese
2 cups boneless chicken breasts cooked (about 1 lb raw)
1⁄4 to 1⁄2 cup buffalo sauce I use Franks Red Hot Sauce
1⁄4 cup reduced fat blue cheese
2 cups chicken broth

Directions ( Default | Numbered )

In 4-quart saucepan, melt butter over medium heat

Saute carrot and celery in butter till tender, about 5 minutes

Add broth and buffalo sauce, heat to boiling over high heat

Cut cream cheese into 1 inch cubes

Reduce heat to medium and add cream cheese

Stir while bringing back to a simmer

Blend with hand blender or carefully put into blender and blend till smooth

Chop chicken into bite sizes and add to soup

Serve with 1 tablespoon of blue cheese on top

  1. In 4-quart saucepan, melt butter over medium heat
  2. Saute carrot and celery in butter till tender, about 5 minutes
  3. Add broth and buffalo sauce, heat to boiling over high heat
  4. Cut cream cheese into 1 inch cubes
  5. Reduce heat to medium and add cream cheese
  6. Stir while bringing back to a simmer
  7. Blend with hand blender or carefully put into blender and blend till smooth
  8. Chop chicken into bite sizes and add to soup
  9. Serve with 1 tablespoon of blue cheese on top

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