Buffalo Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 2- 1/4 to 2- 1/2 lb deli-roasted chicken, skinned, boned, and coarsely shredded 2 Tbs butter 1/2 cup coarsely chopped celery 1/2 cup chopped onion 2 14-oz. cans reduced-sodium chicken broth 1- 1/2 cups milk 1 tsp 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)
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.
(Source: Better Homes & Gardens)
Number of Servings: 6
Recipe submitted by SparkPeople user SHERRY.J.
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.
(Source: Better Homes & Gardens)
Number of Servings: 6
Recipe submitted by SparkPeople user SHERRY.J.
Nutritional Info Amount Per Serving
- Calories: 426.3
- Total Fat: 22.0 g
- Cholesterol: 113.6 mg
- Sodium: 1,658.1 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.6 g
- Protein: 42.8 g
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