Tuesday, July 14, 2009

Buffalo Chicken Soup

This soup is delicious, though very rich. It makes a fairly mild soup which is great for the kids. I add lots of extra hot sauce to my own bowl :-)

1 2 ¼ lb. deli-roasted chicken, skinned, boned, and shredded or 2 ½ c. cooked chicken
2 T butter
½ c. coarsely chopped celery
½ c. chopped onion
2 14 oz. cans chicken broth
1 ½ c. milk
1 t. salt
1 ½ t. hot pepper sauce
1 ½ c. shredded mozzarella
1 ¼ c. crumbled bleu cheese
½ c. shredded parmesan cheese
1/3 c. flour

In a 4 qt. Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender: Stir in broth, milk, salt, and hot pepper sauce.

In a medium bowl, toss together cheeses and flour. Add gradually to soup, stirring after each addition until just melted. Stir in shredded chicken; heat through but do not allow to boil.

Can be cooled and frozen in freezer bags, then reheated in a saucepan.

Top with additional bleu cheese crumbles and hot sauce.

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