Buffalo Chicken Soup

Mrs. Doeinck's Note:

this one I haven't tried yet but it sounds like it would be good.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 deli rotisserie-cooked chicken
• 2 tablespoons butter
• ½ cup coarsely chopped celery
• ½ cup chopped onion
• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 ½ cups milk
• 1 teaspoon bottled hot pepper sauce
• 1 ½ cups mozzarella cheese
• 1 ¼ cups crumbled blue cheese
• ½ cup shredded parmesan cheese
• 1⁄3; cup all-purpose flour
• botted hot pepper sauce (optional)

Directions:

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. 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. Tope with remaining chicken, blue cheese and hot sauce.

Reviews

[iris5555]

I made this recipe when I saw it in Better Homes and Gardens. I reduced the amount of blue cheese a bit as in tasting as I went, it seemed to be overpowering the other flavors. I did add quite a bit more hot sauce as that flavor was very subtle initially. It's quick and easy to make and very filling.