Amy Robbins shares one of her favorite recipes perfect for any fall party!
Amy’s Buffalo Chicken Soup
1 onion, chopped
4 ribs of celery, chopped
1/3 cup butter
1/3 cup flour
2 cups milk
1 can (14.5 oz) chicken broth
2 boneless chicken breast, cooked and diced
1/4 - 1/2 cups cups Frank’s Red Hot Sauce
8 oz. processed cheese, cubed
In a 2 quart saucepan sauté onions and celery in utter on medium heat until tender.
Stir flour into pan, slowly whisk in milk and broth.
Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally until cheese has melted.
Serve, if you’d like, with celery sticks and blue cheese on the side.
Enjoy!
