Buffalo Chicken & Blue Cheese Soup

Buffalo Chicken & Blue Cheese Soup
Total Time


Serving & Size

325 mL

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Made with Campbell’s® Signature Cream of Chicken 08054

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Signature Condensed Cream of Chicken
1 tub (1.81 kg)
1 tub (4 lb)
water 2 L 8 cups
chopped onions 250 mL 1 cup
chopped carrots 250 mL 1 cup
chopped celery 250 mL 1 cup
chopped celery 30 mL 2 tbsp
buffalo wing hot sauce 250 mL 1 cup
crumbled blue cheese 175 mL 3/4 cup
finely chopped fresh chives 60 mL 1/4 cup
1. Prepare soup with water as directed.
2. Sauté onion, carrots and celery in oil for 3 to 5 minutes or until softened.
3. Stir vegetable mixture and buffalo wing hot sauce into soup; bring to simmer. Cook for 8 to 10 minutes or until vegetables are tender and heated through.

Recipe Tip

  1. Serving:
    For each portion, ladle 1 1/3 cups (325 mL) into bowl; garnish with 1 tbsp (15 mL) blue cheese and 1 tsp (5 mL) chives.

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