This soup was mainly for halftime eating when watching football, but in my house it has become an everyday soup on those cold evenings.
So grab a bowl, cup or mug of any size and let's eat!
1 small white onion, diced
1 carrot, shredded
3 celery stalks, chopped
1 clove garlic, minced
1/4 c. butter
3 c. chicken breasts, cooked and shredded
1 c. Frank's Red Hot Sauce (add more or less to adjust heat)
2 c. cheddar cheese, shredded
2 c. heavy cream
1/2 c. milk
1 3/4 c. chicken stock (low sodium is preferred)
1 tsp. celery salt
1/4 c. flour
1/2 tsp. white pepper
Pinch of black pepper
In a stockpot, on medium high heat melt butter. Add celery, onion, garlic and white pepper. Sauté until almost tender. Add carrots and celery salt; sauté until all vegetables are soft. Sprinkle flour over vegetables, and mix to evenly coat. Add chicken stock and a pinch of black pepper. Stir occasionally for 5-10 minutes. Add chicken, cream, and milk (use only cream if you like your soup thicker). Stir until you have a soft boil started. Add hot sauce and cheese. Stir well until evenly mixed. Lower heat and bring soup to a simmer. 5-10 minutes.
Chef’s notes: Top with a little crumbled bleu cheese, or a dollop of bleu cheese dressing. Or serve with Parmesan Garlic Bread Sticks. Enjoy!