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Buffalo Chicken Soup

Makes: 6 servings
Prep 30 mins Cook 15 mins
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,
  • 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 (g) 40,
  • Cobalamin (Vit. B12) (g) 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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