Directions:
- In 4-quart Dutch oven melt butter over medium heat.
- Add celery and onion; cook and stir until onion is tender, 5-6 minutes.
- 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, green onions and hot sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.76 Kcal (1640 kJ) | ||
| Calories from fat | 141.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.7g | 24% | |
|---|---|---|---|
| Cholesterol | 112.78mg | 38% | |
| Sodium | 1624.65mg | 68% | |
| Potassium | 367.08mg | 8% | |
| Total Carbs | 11.99g | 4% | |
| Sugars | 4.68g | 19% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 48.11g | 96% | |
| Vitamin C | 30.7mg | 51% | |
| Iron | 1.4mg | 8% | |
| Calcium | 612.6mg | 61% | |
| Amount Per 100 g | |||
| Calories | 80.92 Kcal (339 kJ) | ||
| Calories from fat | 29.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 24% | |
|---|---|---|---|
| Cholesterol | 23.3mg | 38% | |
| Sodium | 335.59mg | 68% | |
| Potassium | 75.83mg | 8% | |
| Total Carbs | 2.48g | 4% | |
| Sugars | 0.97g | 19% | |
| Dietary Fiber | 0.27g | 5% | |
| Protein | 9.94g | 96% | |
| Vitamin C | 6.3mg | 51% | |
| Iron | 0.3mg | 8% | |
| Calcium | 126.5mg | 61% | |
* 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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