Buffalo Chicken Soup

By Addie

This bowlful of goodness is rich and creamy, with all the crowd-pleasing flavors of spicy buffalo chicken wings.

Ingredients

• 1 2 1/4-2 1/2 pound deli-roasted chicken, skinned, boned, and coarsely shredded
• 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 (6 oz.)
• 1 1/4 cups crumbled blue cheese (5 oz.)
• 1/2 cup shredded Parmesan cheese (2 oz.)
• 1/3 cup all-purpose flour
• Bottled hot pepper sauce (optional)

Preparation

Step 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. 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.
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REVIEWS:

My husband and I just loved it. Next time I will double the recipe. Want more leftovers. if you love blue cheese, chicken and hot sauce, this is for you. Easy & delish!!!! Will definitly make again!!

My husband and I also Loved this recipe. I modified the recipe due to what I had in the pantry I substitued Corn for the Celery and added Jalapenos and extra hot sauce, didn't use bleu cheese and used a colby jack mix instead. It turned out great and was delicious. Yum! Will Make it again

I also didn't use as much blue cheese as the recipe called for but did use a little extra hot sauce. Everyone liked it and asked me to make it again which was suprising because they don't tend to like many soups. Will probaly try using the pepper jack as someone suggested earlier next time.
11/1/2010 02:53:50 PM Report Abuse
monalisa816 wrote:

This soup is amazing, and surprisingly easy and quick. Inevitably I don't have blue cheese on hand when I want to make this, so I often use a smaller amount of blue cheese dressing instead. It's still delicious.

My husband and I loved this. I mostly followed the recipe, adjusting the blue cheese to 3/4c and the bottled hot sauce (I used Sriracha) to 1 Tbsp. I served with a loaf of sourdough and it was delicious. Will make again.

I made this exactly to the recipe. I will make it again for sure, but use only 1/2 - 3/4 cup blue cheese and probably use the pepper jack cheese for added flavor.We added more hot sauce to our individual servings. Overall, it will be worth making again. We really enjoyed it.

I made this with a few changes - added garlic, no celery, pepper jack cheese instead of mozzarella, and fat-free half 'n' half instead of milk. Really delicious!

I haven't made the soup but it sounds good. True...not everyone likes blue cheese. I happen to like it but there are many types and some are very strong. I prefer a mild blue cheese like Bavarian Blue or Blue de Bresse. Cambozola is a little stronger. Stilton and Roquefort are strong. I would use a mild blue cheese in order to have the buffalo chicken - blue cheese flavor and perhaps reduce the ratio, tasting until it's just right.

This soup sounds good. I am going to make it, but without the blue cheese. You either like or don't like blue cheese, and we don't! I'm sure this soup will be just as good without that ingredient.

I followed the recipe exactly... and thought it was awful! The blue-cheese was so overpowering that it made it unpleasant :( Wouldn't recommend it! Sorry!

I used boiled chicken instead of roasted which probably made mine less flavorful. I also omitted the celery and blue cheese because my family doesn't like either. Overall it turned out well and my husband and I both enjoyed it.