Buffalo Chicken Soup

Blue cheese is the surprise flavor in this rich, cheesy, chicken soup.



by 4  people


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Ingredients
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    1  2 1/4 - 2 1/2 pound 
    deli-roasted chicken, skinned, boned, and coarsely shredded
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    2   tablespoons 
    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  ounce can 
    reduced-sodium chicken broth
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    1 1/2  cups 
    milk
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    1   teaspoon 
    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
Per Serving: cal. (kcal) 490, Fat, total (g) 28, chol. (mg) 145, sat. fat (g) 15, carb. (g) 12, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 5, pro. (g) 45, vit. A (IU) 728.85, vit. C (mg) 1.77, Thiamin (mg) 0.16, Riboflavin (mg) 0.54, Niacin (mg) 10.27, Pyridoxine (Vit. B6) (mg) 0.55, Folate (g) 40.32, Cobalamin (Vit. B12) (g) 1.71, sodium (mg) 1134, Potassium (mg) 471, calcium (mg) 474.55, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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