INGREDIENTS
1/2 tbsp
extra virgin olive oil
1
medium whole carrot, thinly sliced
2
ribs celery, thinly sliced
1
small onion, diced
1
head cauliflower, cored and chopped
4 cups
reduced-sodium chicken broth
2 cups
water
8 oz
⅓-less-fat cream cheese, cubed
1/4 cup
hot sauce
1/2 cup
reduced-fat blue cheese crumbles
3 cups
cooked shredded chicken (about 1 pound raw boneless, skinless breast)