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- Prep
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- Total
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- Serving
- 8
Ingredients
- 6 tablespoons of unsalted butter
- 1 peeled and small diced yellow onion
- 2 finely minced cloves of garlic
- 4 peeled and medium diced carrots
- 4 medium diced stalks of celery
- 5 tablespoons of all-purpose flour
- 64 ounces of chicken stock
- 3 cups of cooked large diced chicken
- ¼ cup of buffalo sauce
- Treasure Cave® Crumbled Blue Cheese
- sliced green onions
- salt and pepper to taste
Directions
In a large pot over medium-low heat, add in the butter and once it’s melted cook the onions for 5-7 minutes or until lightly browned.
Next, add in the garlic, carrots, and celery and cook for 3-4 minutes.
Stir in the flour until combined to make a roux and then pour in the chicken stock.
Add in the chicken and turn the heat to high and bring the soup to a boil to activate the roux and thicken the soup.
Once thick, turn the heat back down to low, add in the buffalo sauce, salt, and pepper, and serve with crumbled blue cheese and sliced green onions.
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