Buffalo Chicken Soup
(from shoot3rs’s recipe box)
Prep time: 30 minutes
Cook time: 15 minutes
Serves 6 people
Categories: Soups
Ingredients
- 1 2 1/4 - 2 1/2 pound deli-roasted chicken, skinned, boned, and coarsely shredded
- 2 tablespoons butter
- 1/2 cup coarsely chopped celery
- 1/2 cup chopped onion
- 2 14 ounce can reduced-sodium chicken broth
- 1 1/2 cups milk
- 1 teaspoon bottled hot pepper sauce
- 1 1/2 cups mozzarella cheese (6 oz.)
- 1 1/4 cups crumbled blue cheese (5 oz.)
- 1/2 cup shredded Parmesan cheese (2 oz.)
- 1/3 cup all-purpose flour
- Bottled hot pepper sauce (optional)
Directions
-
In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. 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, and hot sauce. Makes 6 servings.