Buffalo chicken soup

BuffaloChickenSoup
Dinner tonight, September 28, 2014
Yummy, soup... creamy and cheesy and great on a fall evening
6 Servings

  • 1 2 1/4 - 2 1/2pound deli-roasted chicken, skinned, boned, and coarsely shredded
  • 2 tablespoons butter
  • ½ cup coarsely chopped celery
  • ½ cup chopped onion
  • 2 14 ounce can reduced-sodium chicken broth
  • 1 ½ cups milk
  • 1 teaspoon bottled hot pepper sauce
  • 1 ½ cups mozzarella cheese (6 oz.)
  • 1 ¼ cups crumbled blue cheese (5 oz.)
  • ½ cup shredded Parmesan cheese (2 oz.)
  • cup all-purpose flour
  • Bottled hot pepper sauce (optional)

1) 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.

2) I
n 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.

Nutritional notes:
Calories per serving 490

Inspiration@
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