Buffalo Chicken Soup

Yum!  I love wing sauce!  This great soup cooks  while you’re at work.  It could stay on low all day and be fine.

Slow-Cooker Buffalo Chicken Soup

1 ½ lb boneless, skinless chicken thighs
2 TB diced onion
2 c. sliced celery
½ c. diced bell pepper
15 oz fat free chicken broth, low sodium
½ tsp celery salt
1/2 cup hot wing sauce
½ c. skim milk
2 tsp corn starch
4 ounces Velveeta Light cheese, diced
Crumbled blue cheese (optional; garnish)

Place frozen chicken in 3 quart slow cooker; top with onion, celery and bell pepper. Pour broth over all. Season with celery salt. Add wing sauce and cook on low for 6 to 8 hours or on high 3 to 4 hours. Then combine milk and corn starch and add to crock. Add cubed Velveeta and stir to melt. After Velveeta melts, it’s ready to serve. Can also top with a little blue cheese.

Yield: 5 servings. Per serving (around 1 cup)= 196 Calories; 8g Fat (36.9% calories from fat); 21g Protein; 10g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 1637mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

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