Spray nonstick cooking spray in the bottom of a saucepan.
Over medium-high heat, add chopped celery, carrot and onion.
Saute about 5 minutes or until vegetables start to sweat and become tender.
Add chicken broth; bring to a boil. Remove from stove.
Place broth and vegetables in a food processor, in small batches, and puree. Set pureed broth mixture aside.
In same saucepan, melt butter and whisk in flour.
Add half-and-half and softened cream cheese; cook and stir until mixture thickens and bubbles.
Add broth mixture back to pan, then add hot sauce and chicken.
Simmer on low heat about 15 minutes more.
Serve in bowls
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (626g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 114 (33%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 83.3mg||26 %|
|Sodium 1176mg||41 %|
|Potassium 1006.6mg||26 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 21.3g|
|Protein 34g||49 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 349
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