s BUFFALO CHICKEN SOUP ***
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s BUFFALO CHICKEN SOUP ***
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Ingredients
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Instructions Instructions: *** 4-12-08 very good thick added 2 tb extra hot sauce (we use franks) *** 6 servings Prep: 30 minutes Cook: 15 minutes 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 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) 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. Click here to sign in and view nutrition information Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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