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Buffalo Chicken Soup

Rated :   by 6 people
Makes: 6 servings
Prep: 30 minutes
Cook: 15 minutes
 
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Buffalo Chicken Soup
cyn3488 says:
I haven't made the soup but it sounds good. True...not everyone likes blue cheese. I happen to like......
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.
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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.

Nutrition Facts

  • Servings Per Recipe 6 servings
  • Calories 490,
  • Total Fat (g) 28,
  • Saturated Fat (g) 15,
  • Monounsaturated Fat (g) 8,
  • Polyunsaturated Fat (g) 2,
  • Cholesterol (mg) 145,
  • Sodium (mg) 1134,
  • Carbohydrate (g) 12,
  • Total Sugar (g) 5,
  • Fiber (g) 1,
  • Protein (g) 45,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 3,
  • Calcium (DV%) 47,
  • Iron (DV%) 10,
  • Percent Daily Values are based on a 2,000 calorie diet

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Comments ( 4 )
2437686016
cyn3488 wrote:

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.

1/26/2010 11:37:59 AM Report Abuse
anonymous wrote:

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.

1/26/2010 10:46:22 AM Report Abuse
julia_101 wrote:

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

1/25/2010 06:07:14 PM Report Abuse
kmajor05 wrote:

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.

11/12/2009 06:29:05 PM Report Abuse

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