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    You are in: Home / Recipes / Buffalo Chicken Soup Recipe
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    Buffalo Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Mrs. Doeinck's Note:

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

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    Units: US | Metric


    1. 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. 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.

    Ratings & Reviews:

    • on November 21, 2014


    • on January 15, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Buffalo Chicken Soup

    Serving Size: 1 (391 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 583.6
    Calories from Fat 335
    Total Fat 37.2 g
    Saturated Fat 18.2 g
    Cholesterol 156.9 mg
    Sodium 901.8 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 0.5 g
    Sugars 1.4 g
    Protein 48.2 g

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