Buffalo Chicken Soup

Blue cheese is the surprise flavor in this rich, cheesy, chicken soup.

Buffalo Chicken Soup
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135 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
30 mins
Cook:
15 mins
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Buffalo Chicken Soup

Ingredients
1
2 1/4 pound deli-roasted chicken, skinned, boned, and coarsely shredded
2
tablespoons butter
1/2
cup coarsely chopped celery
1/2
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
 
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)
    Per serving:
  • 490 kcal cal.,
  • 28 g fat
  • (15 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 145 mg chol.,
  • 1134 mg sodium,
  • 12 g carb.,
  • 1 g fiber,
  • 5 g sugar,
  • 45 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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