"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Buffalo Chicken Soup Recipe

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This recipe for Buffalo Chicken Soup, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katherine Schwartzbeck
Added: Saturday, February 2, 2008


2 1/2 lb deli roasted chicken, skinned, boned, shredded
2 tbsp butter
1/2 cup coursely chopped onion
2 (14 oz) cans chicken broth
1 1/2 cups milk
1 tsp bottled hot pepper sauce
1 1/2 cup mozzerella cheese
1 1/4 cup crumbled bleu cheese
1.2 cup shredded parmesan cheese
1/3 cup flour
hot pepper sauce, optional

In 4 qt 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. In bowl toss together mozzerella, 1 cup of bleu 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, bleu cheese and hot sauce.




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