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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Buffalo Chicken Soup Recipe

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This recipe for Buffalo Chicken Soup is from The Clark, Flannery, Rhoads/Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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