Buffalo Chicken Soup

By ninebirch

Soup
Comments

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

Ingredients

• 1 2-1/4 to 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 14-oz. cans reduced-sodium chicken broth
• 1-1/2 cups milk or fat free 1/2 and 1/2
• 1 tsp. 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.