This is the original I use low fat cheese or reduce fat cheese to cut all the calories

1 2 1/4 - 2 1/2 pound deli-roasted chicken, skinned, boned, and coarsely shredded

• 2 tablespoons butter
  
• 1/2 cup coarsely chopped celery
  
• 1/2 cup chopped onion
  
• 2 14 ounce can reduced-sodium chicken broth
  
• 1 1/2 cups milk
  
• 1 teaspoon bottled hot pepper sauce
  
• 1 1/2 cups mozzarella cheese (6 oz.)
  
• 1 1/4 cups crumbled blue cheese (5 oz.)
  
• 1/2 cup shredded Parmesan cheese (2 oz.)
  
• 1/3 cup all-purpose flour
  
• 
  Bottled hot pepper sauce (optional)
  

Directions

1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to Soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

Nutrition Facts (Buffalo Chicken Soup)

• Servings Per Recipe 6,
  
• Calories 490,
  
• Protein (gm) 45,
  
• Carbohydrate (gm) 12,
  
• Fat, total (gm) 28,
  
• Cholesterol (mg) 145,
  
• Saturated fat (gm) 15,
  
• Monosaturated fat (gm) 8,
  
• Polyunsaturated fat (gm) 2,
  
• Dietary Fiber, total (gm) 1,
  
• Sugar, total (gm) 5,
  
• Vitamin A (IU) 729,
  
• Vitamin C (mg) 2,
  
• Thiamin (mg) 0,
  
• Riboflavin (mg) 1,
  
• Niacin (mg) 10,
  
• Pyridoxine (Vit. B6) (mg) 1,
  
• Folate (µg) 40,
  
• Cobalamin (Vit. B12) (µg) 2,
  
• Sodium (mg) 1134,
  
• Potassium (mg) 471,
  
• Calcium (DV %) 475,
  
• Iron (DV %) 2,
  
• Percent Daily Values are based on a 2,000 calorie diet
  

This sounds amazing. *drool*

This sounds amazing. *drool*

Sounds delicious! Thanks for sharing...

This is the original I use low fat cheese or reduce fat cheese to cut all the calories

1 2 1/4 - 2 1/2 pound deli-roasted chicken' date=' skinned, boned, and coarsely shredded

[*']2 tablespoons butter

[*]1/2 cup coarsely chopped celery

[*]1/2 cup chopped onion

[*]2 14 ounce can reduced-sodium chicken broth

[*]1 1/2 cups milk

[*]1 teaspoon bottled hot pepper sauce

[*]1 1/2 cups mozzarella cheese (6 oz.)

[*]1 1/4 cups crumbled blue cheese (5 oz.)

[*]1/2 cup shredded Parmesan cheese (2 oz.)

[*]1/3 cup all-purpose flour

[*]

Bottled hot pepper sauce (optional)

Directions

1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

Nutrition Facts (Buffalo Chicken Soup)

[*]Servings Per Recipe 6,

[*]Calories 490,

[*]Protein (gm) 45,

[*]Carbohydrate (gm) 12,

[*]Fat, total (gm) 28,

[*]Cholesterol (mg) 145,

[*]Saturated fat (gm) 15,

[*]Monosaturated fat (gm) 8,

[*]Polyunsaturated fat (gm) 2,

[*]Dietary Fiber, total (gm) 1,

[*]Sugar, total (gm) 5,

[*]Vitamin A (IU) 729,

[*]Vitamin C (mg) 2,

[*]Thiamin (mg) 0,

[*]Riboflavin (mg) 1,

[*]Niacin (mg) 10,

[*]Pyridoxine (Vit. B6) (mg) 1,

[*]Folate (µg) 40,

[*]Cobalamin (Vit. B12) (µg) 2,

[*]Sodium (mg) 1134,

[*]Potassium (mg) 471,

[*]Calcium (DV %) 475,

[*]Iron (DV %) 2,

[*]Percent Daily Values are based on a 2,000 calorie diet

Sounds delicious! Thanks for sharing...

I love chicken wings was great way to get the taste

Check out this forum for the buffalo chicken dip recipe too from Hungrygirl. It's awesome!!

Thanks. I am staying away from dips to not eat crackers or chips