Buffalo Chicken Soup

Submitted by Mrs. Doeinck

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

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 deli rotisserie-cooked chicken
• 2 tablespoons butter
• 1⁄2 cup coarsely chopped celery
• 1⁄2 cup chopped onion
• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 1⁄2 cups milk
• 1 teaspoon bottled hot pepper sauce
• 1 1⁄2 cups mozzarella cheese
• 1 1⁄4 cups crumbled blue cheese
• 1⁄2 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.