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Tuesday, November 15, 2011

Buffalo Chicken Veggie Soup

Tasty Tuesday~Buffalo Chicken Veggie Soup

Left over Buffalo Chicken cubed
1 Cup frozen peas with carrots
1 Cup frozen broccoli
1 Cup (1/2 bag) frozen pearl onions
1 can cream of celery soup
1 can Bud Light Lime beer
2 cups sharp cheddar cheese shredded



Using the left over chicken from the Buffalo Chicken 11-08-2011 (see recipe at my blog site)

Add the first four ingredients to a dutch oven type pan over medium heat.  Add the can of beer and enough water to cover well.  Cook for 45 minutes to 1 hour over low heat.  Veggies should be soft and chicken falling apart.  Add the soup and cheese.  Heat through and serve with your favorite crackers or bread. 

Jo


7 comments:

  1. WOW, that has some different ingredients that I wouldn't expect to find together. I bet it is surprisingly delicious.

    Kathy
    http://gigglingtruckerswife.blogspot.com/

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  2. It's pretty good. As you can tell, I am a soup fanatic! lol
    And the lime beer actually cools the heat if you are using a really hot buffalo chicken.

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  3. Mmmmm...sounds yummy! I'll have to try it the next cold winter night we have here in Northern California. Thanks for sharing!

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  4. Any thick creamy cheesy soup will be on my list of comfort on a cold night menu!

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  5. I bet that works on a cold winter day!! WOW--Okay--bookmarking this page to come back to when I need a different kind of soup this winter :) Cheers!! Jenn

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  6. I'll bet this is so tasty! I'm sure the beer adds a nice flavor along with everything else. I really should try to utilize that cream of celery soup in different dishes! Sounds yummy!

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  7. Jenn...I am sure your fam will like it. Since you control the 'heat' by choosing the amount of hot sauce, it really is a tailored for you soup.

    Linda...The beer give it a little zing and it also cools the heat a bit. I use cream of celery soup for a lot of my creamy soups.

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