Buffalo Chicken Soup

NOM NOM NOM

I love buffalo wings and all their tasty, spicy, greasy chicken goodness. But it’s not exactly a mid-week meal, ya know? Unless maybe you don’t care about wearing your skinny jeans to the Christmas party next weekend. Guess what? I TOTALLY CARE ABOUT WEARING MY SKINNY JEANS NEXT WEEKEND.

So, this soup does a wonderful job of curbing that craving (not to mention my raging PMS) in a much more figure friendly way. It’s a bit high on the sodium side, but there’s virtually no fat per serving and plenty of lean protein.

Of course, probably downing my second bowl isn’t doing quite as much for the skinny-jean cause. Did I mention the PMS?

Buffalo Chicken Soup
(adapted from three or four various recipes I found while scouring the interwebs)

1/2 white onion, chopped
3 stalks celery, chopped
1/4 cup I Can’t Believe It’s Not Butter Light
1/4 cup flour
2-3 cups low sodium fat free chicken broth
2-3 cups cooked chicken breast, diced or shredded
2 cups fat free half and half
1 cup Frank’s red hot sauce
1 tsp – 1 Tbs Old Bay seasoning
1/2 cup fat free cheddar cheese

Saute the onions and celery in the ICBINBL over medium heat until tender. Add flour and mix to cook out raw flour. Add broth, chicken, half and half, hot sauce and Old Bay. Simmer for 10 minutes. Add fat free cheese, simmer another 30 minutes to allow the sauce to thicken and flavors to meld.

Makes a lot. You can adjust heat by increasing/decreasing hot sauce to taste. Also, I add just a touch of kosher salt even though there’s a lot of salty ingredients in there already, I find a small pinch of kosher salt helps keep everything from tasting a bit flat.

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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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