Tuesday, November 10, 2009

Buffalo Chicken Soup

I got this recipe from my 2008 Better Homes and Gardens Magazine that I had stashed away in my recipe folder. This soup is a must try. It is soooooo darn good. I served it with fresh french bread.

1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2 Tbsp. 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. (I blended all the ingredients together to make it smooth)
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.


  1. That sounds delicious!!!! I am roasting a chicken later today, this is a MUST for leftover chicken usage tomorrow!!!

  2. Oh my gosh!!! I am making this soup right now and I just took a sip of the broth. Outstanding!!!!!!!!!!