Buffalo Chicken Soup


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

Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins


  • 1 2.25-2.5 pound deli-roasted chicken, skinned, boned, and coarsely shredded

  • 2 tablespoon butter

  • ½ cup coarsely chopped celery

  • ½ cup chopped onion

  • 2 14 ounce can reduced-sodium chicken broth

  • 1 ½ cup milk

  • 1 teaspoon bottled hot pepper sauce

  • 1 ½ cup mozzarella cheese (6 oz.)

  • 1 ¼ cup crumbled blue cheese (5 oz.)

  • ½ cup shredded Parmesan cheese (2 oz.)

  • cup all-purpose flour

  • Bottled hot pepper sauce (optional)


  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.

    Buffalo Chicken Soup
    Andy Lyons

Nutrition Facts (per serving)

490 Calories
28g Fat
12g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 490
% Daily Value *
Total Fat 28g 36%
Saturated Fat 15g 75%
Cholesterol 145mg 48%
Sodium 1134mg 49%
Total Carbohydrate 12g 4%
Total Sugars 5g
Protein 45g
Vitamin C 1.8mg 9%
Calcium 474.5mg 37%
Iron 1.8mg 10%
Potassium 471mg 10%
Folate, total 40.3mcg
Vitamin B-12 1.7mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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