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Buffalo Chicken Soup

Makes: 6 servings

Prep 30 mins Cook 15 mins

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 (�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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