Buffalo Chicken Soup & Grilled Turkey-Swiss Sandwiches

Buffalo Chicken Soup

3 boneless, skinless chicken breasts
Water
Salt & Poultry Seasoning
1/4 cup butter
2 stalks celery, chopped
1 small red onions, diced
1/4 cup all-purpose flour
3/4 cup half and half
3 cups chicken broth
1/4 cup buffalo wing sauce, or more to taste
1 1/2 cups shredded sharp Cheddar
Salt & Pepper to taste

Cover the chicken breasts with water, season with salt and poultry seasoning and bring to a boil. Reduce heat and simmer until chicken is completely cooked. Remove chicken and allow to cool. Strain the remaining liquid and reserve 3 cups. Melt the butter in a large pot over medium high heat. Cook the celery and onion in butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir in the broth and the half and half, stirring constantly. Stir in the chicken, wing sauce and cheese. Season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until the cheese has melted complete, about 10 minutes. My opinion = not bad. A nice change from more traditional chicken soups. Adapted from allrecipes.com's recipe by the same name.



Grilled Turkey & Swiss Sandwiches

2 tbsp minced red onion
1/4 tsp poultry seasoning
1/2 cup mayonnaise
1 tbsp dijon mustard
1 tsp yellow mustard
1 tbsp honey
1 loaf French bread
2 tbsp butter
1 lb thinly sliced roast turkey
4 slices Emmenthaler cheese

In a small bowl, stir together the onion, poultry seasoning, mayonnaise, dijon and yellow mustard and honey until well combined. Cover and refrigerate until ready to make sandwiches (translation: until the soup is nearly ready to serve!) Cut the French bread into 4 pieces and cut each in half horizontally. Spread with mayo-onion mixture and make sandwiches out of each quarter with the turkey and swiss. Melt the butter in a large cast iron skillet. Place the sandwiches in the butter, turn them to coat both sides, place another cast iron skillet on top to squash them down and cook until toasted on the bottom. Flip the sandwiches over, place the 2nd iron skillet on top again and grill until cheese has melted and the other side of the bread is toasted. Serve with soup. Yummy!~