I've been meaning to make this soup for awhile now, and the mediocre chicken I made the other day inspired me to make it to use up all the leftover meat, and carcass. It's so wonderful- if you like the flavor of buffalo chicken, you should try it. It's also nice because you can control how spicy or mild you would like it to be.
Buffalo chicken soup
3 cups (430 g) chopped celery
2 cups (290 g) chopped onion
2 red bell peppers, chopped (345 g)
1 cup (112 g) shredded sharp cheddar
1 cup (112 g) shredded pepper jack
20 oz diced chicken
2 quarts chicken broth
2 cups (437 ml) heavy cream
4-5 minced garlic cloves
1/2 cup Frank's Red Hot (or other cayenne sauce), or to taste
Salt and pepper to taste
Flour or cornstarch for thickening (optional)
Blue cheese crumbles
Boil veggies in broth until tender. Meanwhile, in saucepan, bring heavy cream to a boil. Whisk in cheese until smooth. Add chicken, cream sauce, garlic, salt and pepper, and Frank's Red Hot. Thicken with cornstarch (mixed with water), or a flour roux if desired.
Garnish with blue cheese crumbles
Makes about 18 cups, 200 calories per cup, if made with given measurements. I used cornstarch to thicken, so if you used butter for a roux you would have to factor that it too, unless you used a dry roux.
The heavy cream has 1500 calories, so you could drastically reduce the calories if you made a cream sauce with milk and flour roux instead of the heavy cream. I will probably do that next time. With how flavorful the soup is, it probably wouldn't even be noticeable. I knew it wasn't health food, but holy crap!! Oh, and the grams are my personal measurements, not necessarily what would generally be accepted as an average weight, or an accurate conversion rate from cups to grams. I just measured and weighed to make it easier to figure out the calories.
Hope you enjoy!