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. Tope with remaining chicken, blue cheese and hot sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.99 Kcal (1072 kJ) | ||
| Calories from fat | 125.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.9g | 21% | |
|---|---|---|---|
| Cholesterol | 43.4mg | 14% | |
| Sodium | 811.46mg | 34% | |
| Potassium | 270.68mg | 6% | |
| Total Carbs | 11.71g | 4% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 20.71g | 41% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 587.8mg | 59% | |
| Amount Per 100 g | |||
| Calories | 150.69 Kcal (631 kJ) | ||
| Calories from fat | 73.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 21% | |
|---|---|---|---|
| Cholesterol | 25.55mg | 14% | |
| Sodium | 477.67mg | 34% | |
| Potassium | 159.34mg | 6% | |
| Total Carbs | 6.89g | 4% | |
| Sugars | 2.6g | 18% | |
| Dietary Fiber | 0.71g | 5% | |
| Protein | 12.19g | 41% | |
| Vitamin C | 1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 346mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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