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Buffalo Chicken Soup
Ingredients
- 1 2 1/4 - 2 1/2pound 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,
- cal. (kcal) 490,
- Fat, total (g) 28,
- chol. (mg) 145,
- sat. fat (g) 15,
- carb. (g) 12,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 5,
- pro. (g) 45,
- vit. A (IU) 729,
- vit. 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 (mg) 475,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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