Buffalo Chicken Soup

Buffalo Chicken Soup
Buffalo Chicken Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    2 1/4-2 1/2 lb deli roasted chicken, skinned boned and coarsely shredded

  • 2

    tbsp butter

  • 1/2

    cup coarsely chopped celery

  • 1/2

    cup chopped onion

  • 2

    14oz cans chicken broth

  • 1 1/2

    cups milk

  • 1

    tsp hot sauce

  • 1 1/2

    cups mozzarella cheese

  • 1 1/4

    cup crumbled blue cheese

  • 1/2

    cup shredded parmesan cheese

  • 1/3

    cup all purpose flour

Directions

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 tsp hot sauce. In a bowl toss together mozzarella, 1 cup of 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.

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