Buffalo Chicken Soup
Blue cheese is the surprise flavor in this rich, cheesy, chicken soup.
Prep Time:
30 mins
Total Time:
45 mins
Servings:
6 servings
Ingredients
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1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
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2 Tbsp. butter
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1/2 cup coarsely chopped celery
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1/2 cup chopped onion
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2 14-oz. cans reduced-sodium chicken broth
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1-1/2 cups milk
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1 tsp. bottled hot pepper sauce
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1-1/2 cups mozzarella cheese (6 oz.)
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1-1/4 cups crumbled blue cheese (5 oz.)
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1/2 cup shredded Parmesan cheese (2 oz.)
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1/3 cup all-purpose flour
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Bottled 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. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.
Nutrition information
Calories 490, Total Fat 28 g, Saturated Fat 15 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 2 g, Cholesterol 145 mg, Sodium 1134 mg, Carbohydrate 12 g, Total Sugar 5 g, Fiber 1 g, Protein 45 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 47%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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