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Send a Meal BlogThursday, November 13 2014
ingredients
directions
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.
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 information
Per Serving: cal. (kcal) 490, Fat, total (g) 28, chol. (mg) 145, sat. fat (g) 15, carb. (g) 12, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 5, pro. (g) 45, vit. A (IU) 728.85, vit. C (mg) 1.77, Thiamin (mg) 0.16, Riboflavin (mg) 0.54, Niacin (mg) 10.27, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 1.71, sodium (mg) 1134, Potassium (mg) 471, calcium (mg) 474.55, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet      Comments:
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