buffalo chicken soup


  • 1  2-1/4 to 2-1/2 lb.  deli-roasted chicken, skinned, boned, and coarsely shredded
  • 2  Tbsp.  butter
  • 1/2  cup  coarsely chopped celery
  • 1/2  cup  chopped onion
  • 2  14-oz. cans  reduced-sodium chicken broth
  • 1-1/2  cups  milk
  • 1  tsp.  bottled hot pepper sauce
  • 1-1/2  cups  mozzarella cheese (6 oz.)
  • 1-1/4  cups  crumbled blue cheese (5 oz.)
  • 1/2  cup  shredded Parmesan cheese (2 oz.)
  • 1/3  cup  all-purpose flour
  •     Bottled hot pepper sauce (optional)


1. In 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 1 teaspoon hot pepper sauce.

2. In 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; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.