Wild Buffalo Style Chicken Soup with Buttered Bleu Cheese Croutons
3 2/3 cups chicken broth
1/2 cup sour cream
1/3 cup milk
4 tbsp flour
1/8 tsp pepper
1/3 cup Frank’s Red Hot Sauce
2 cups cooked chicken, cubed
Celery hearts ( optional )
In a medium sized sauce pan, bring chicken broth to a boil.
In a separate bowl, whisk together, sour cream, 1/2 of the milk, and pepper together until smooth. Add remaining milk and blend well.
Pour mixture into chicken broth, and bring up to a boil. When thickened, stir in Frank’s Red Hot Sauce, and chicken.
Serve with Buttered Bleu Cheese Croutons, fresh celery and additional hot sauce if desired.
8 slices rustic bread, thinly sliced
Bleu cheese, crumbled
Lightly toast bread in oven or toaster. Spread a thin layer of butter on to warm toasted bread to melt. Top which bleu cheese and place in oven under broiler until melted.
Recipe by Amy Richardson