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Buffalo Chicken Soup


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  • 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



Step 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 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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