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Buffalo Chicken Soup Recipe

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This recipe for Buffalo Chicken Soup, by , is from The Clark, Flannery, Rhoads/Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rose Ann Clark
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lb. of deli roasted chicken,skinned ,boned and shredded
2 Tbsp. butter
1/2 c. coarsely chopped celery
1/2 c. chopped onion
2 14oz. cans of chicken broth
1 1/2 cups of milk
1 tsp. bottled pepper sauce(optional)
1 1/2 cups of mozzarella cheese ( 6 oz.)
1 1/4 cup of crumbled bleu cheese ( 5 oz.)
1/2 c. shredded Parmesan cheese ( 2 oz.)
1/3 c. all-purpose flour

Directions:
Directions:
In a 4 qt. Dutch Oven melt butter over medium heat.Add celery and onions and cook and stir until onion is tender.Stir in broth and milk and a teaspoon of hot pepper sauce.
In a bowl toss together mozzarella, 1 cup of bleu cheese,parmesan and flour. Add gradually to soup and stir. Mix in 3/4 of the chicken,heat through. Top with remaining chicken, blue cheese and hot sauce.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min.

 

 

 

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