Buffalo Chicken Soup

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This recipe is from Better Homes & Gardens "Soups" magazine.

Preparation time: 10 minutes
Cooking time: 30 minutes

Difficulty: Easy - for beginners
Serves: 6

Dietary guidance: n 

Tags: soup ยท


2 pounds roasted chicken, shredded
2 Tablespoons butter
1/2 cup (1 stalk) coarsely chopped celery
1/2 cup (1 medium) chopped onion
28 oz reduced sodium chicken broth
1-1/2 cups milk
1 tsp. hot pepper sauce (I use Frank's)
1-1/2 cups shredded mozzarella (6 oz)
1-1/4 cups crumbled blue cheese (5 oz)
1/2 cup shredded Parmesan cheese (2oz)
1/3 cup all-purpose flour


In a 4 quart Dutch oven, melt butter over medium. Add celery and onion; cook, stirring frequently until onion is translucent. Stir in broth, milk, and 1 tsp hot pepper sauce.

In a medium bowl, toss together cheeses (reserving some mozzarella or blue cheese to top soup with) and flour. Add gradually to soup, stirring after each addition just until melted. Stir in 3/4 of the shredded chicken; heat through. Top with remaining chicken, cheese, and additional hot pepper sauce to taste.


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