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"Hunger is the best sauce in the world."--Cervantes

Buffalo Chicken Soup Recipe

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This recipe for Buffalo Chicken Soup is from The Austen Family Cookbook, 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 T. butter
1/2 c. coarsely chopped celery
1/2 c. chopped onion
2 cans (14 oz.) reduced-sodium chicken broth
1½ c. milk
1 t. bottled hot sauce
1½ c. shredded Mozzarella cheese
1¼ c. crumbled blue cheese
1/2 c. shredded Parmesan cheese
1/3 c. flour
1 Deli roasted chicken (2¼ to 2½ lbs.) skinned, boned and coarsely shredded
Bottled hot pepper sauce (optional)
Directions:
Directions:
n a 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 teaspoon hot pepper sauce. In a 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 and heat through. Top with remaining chicken, blue cheese, and hot sauce (if desired).

 

 

 

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