Not-Your-Average Chicken Soup: Buffalo Chicken Soup Recipe
This chicken soup packs a punch! Picture the spiciness of hot pepper sauce in every creamy spoonful -- yep, we knew this recipe would intrigue you.
-This buffalo chicken soup recipe is sure to please. It combines the always popular spiciness of buffalo chicken with a creamy and delicious soup. Before you start cooking, you'll need to coarsely shred a deli-roasted chicken. Use one that's about 2-1/2 pounds. Discard the skin and bones. Next, melt 2 tablespoons of butter in a 4-quart dutch oven over medium heat. Add half a cup of coarsely chopped celery and half a cup of chopped onion. Cook and stir until the onion is tender then add two 14-ounce cans of reduced sodium chicken broth, 1-1/2 cups of milk, and 1 teaspoon of hot pepper sauce. Stir well and bring the soup to a simmer. Mix together 1-1/2 cups of shredded mozzarella cheese with a cup of crumbled blue cheese, a half a cup of shredded parmesan cheese, and a third of a cup of all-purpose flour. Gradually add about one-third of the cheese to the soup. Stir it well then add another third of the cheese, stirring, and then add the remaining cheese, stirring until all of the cheese is melted. Now, add about 3 quarters of the shredded chicken and stir until it's heated through. To serve, top each bowl with some of the remaining shredded chicken, more crumbled blue cheese and finish with hot pepper sauce. For a helpful crunch, serve cut celery sticks alongside the soup. Buffalo chicken soup, sure to become a family favorite.