I've never really posted recipes on my blog which is funny because I LOVE to cook!!! I made this recipe today for lunch and it is so yummy I decided it was worth putting in print!!! :O)
Buffalo Chicken Soup
Prep: 30 minutes
Cook: 15 minutes
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 (I used sweet rice 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
Note: I used Buffalo Chicken Sauce instead of straight hot sauce and used Ranch salad dressing in place of the milk!!
I have biscuits in the oven to go with it and am waiting anxiously til lunch when I can sit down with a big bowl!