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Buffalo Chicken Soup
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Buffalo Chicken Soup
Makes: 6 servings
Prep: 30 mins Cook: 15 mins
  • make this recipe
  • user reviews (11)
Buffalo Chicken Soup
Ingredients
  • 1
    2 1/4 - 2 1/2 pound deli-roasted chicken, skinned, boned, and coarsely shredded
  • 2
    tablespoons butter
  • 1/2
    cup coarsely chopped celery
  • 1/2
    cup chopped onion
  • 2
    14 ounce can reduced-sodium chicken broth
  • 1 1/2
    cups milk
  • 1
    teaspoon 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 (Buffalo Chicken Soup)
  • Servings Per Recipe 6,
  • Calories 490,
  • Protein (gm) 45,
  • Carbohydrate (gm) 12,
  • Fat, total (gm) 28,
  • Cholesterol (mg) 145,
  • Saturated fat (gm) 15,
  • Monosaturated fat (gm) 8,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 5,
  • Vitamin A (IU) 729,
  • Vitamin C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 40,
  • Cobalamin (Vit. B12) (µg) 2,
  • Sodium (mg) 1134,
  • Potassium (mg) 471,
  • Calcium (DV %) 475,
  • Iron (DV %) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (11)
4214958578
jlacolbert wrote:

My husband & I just loved it. Next time I will double the recipe. Want more leftovers. if you love blue cheese, chicken & hot sauce, this is for you. Easy & delish!!!! Will definitly make again!!

11/13/2011 01:20:25 PM Report Abuse
ellehcim wrote:

My husband and I also Loved this recipe. I modified the recipe due to what I had in the pantry I substitued Corn for the Celery and added Jalapenos and extra hot sauce, didn't use bleu cheese and used a colby jack mix instead. It turned out great and was delicious. Yum! Will Make it again

12/14/2010 06:43:54 PM Report Abuse
jjw2406 wrote:

I also didn't use as much blue cheese as the recipe called for but did use a little extra hot sauce. Everyone liked it and asked me to make it again which was suprising because they don't tend to like many soups. Will probaly try using the pepper jack as someone suggested earlier next time.

11/1/2010 02:53:50 PM Report Abuse
monalisa816 wrote:

This soup is amazing, and surprisingly easy and quick. Inevitably I don't have blue cheese on hand when I want to make this, so I often use a smaller amount of blue cheese dressing instead. It's still delicious.

9/21/2010 02:06:33 PM Report Abuse
mustangkeri wrote:

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.

8/19/2010 05:15:38 PM Report Abuse
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