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Old 01-08-2013, 04:43 PM   #1
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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.



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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!

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Old 01-08-2013, 04:54 PM   #2
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oops, lost me at celery, hate that stuff
Sounds good though.
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Old 01-08-2013, 04:57 PM   #3
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oops, lost me at celery, hate that stuff
Sounds good though.
Lol! Not sure what you could replace it with in this recipe either- it kind of goes with the whole buffalo theme
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Old 01-08-2013, 05:00 PM   #4
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Lol! Not sure what you could replace it with in this recipe either- it kind of goes with the whole buffalo theme

When celery is cooked like this as part of a flavor base, you don't really taste it directly. I also dislike celery but have no issue with it used this way. I think you could leave it out all together without harming the recipe.
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Old 01-08-2013, 05:04 PM   #5
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When celery is cooked like this as part of a flavor base, you don't really taste it directly. I also dislike celery but have no issue with it used this way. I think you could leave it out all together without harming the recipe.
You could do that, or maybe use way less, and add a little extra onion and red pepper.
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Old 01-08-2013, 05:09 PM   #6
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When celery is cooked like this as part of a flavor base, you don't really taste it directly. I also dislike celery but have no issue with it used this way. I think you could leave it out all together without harming the recipe.
Maybe a good sprinkling of cilantro?


It looks and sounds good skittles! I like the red pepper for color.
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Old 01-08-2013, 05:15 PM   #7
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Maybe a good sprinkling of cilantro?


It looks and sounds good skittles! I like the red pepper for color.
I like that its something different. I never would have thought to make soup like this til I had it at work. They always have the coolest soups, like cream of mushroom and blue cheese. Yum!

I almost bought roquefort cheese to sprinkle on top, but it was more than twice as expensive. I really would like to try it some time tho. Should I have bought it? Is it worth it?
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Old 01-08-2013, 05:34 PM   #8
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I don't think it's worth it, but I'm not a cheese connoisseur.
I like Gorgonzola because it seems stronger than no-name or Danish blue (bleu) cheese.
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Old 01-08-2013, 05:37 PM   #9
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I don't think it's worth it, but I'm not a cheese connoisseur.
I like Gorgonzola because it seems stronger than no-name or Danish blue (bleu) cheese.
I'm not a huge Gorgonzola fan. Too sour for me I think. So maybe I wouldn't like Roquefort after all?
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Old 01-08-2013, 05:41 PM   #10
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I'm not a huge Gorgonzola fan. Too sour for me I think. So maybe I wouldn't like Roquefort after all?
I'd bet.
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