Close
Ingredients
| oven-roasted chicken breast roll: 2.5 lbs |
| unsalted butter: 2 Tbl |
| celery (chopped): 1/2 cup |
| frozen chopped onions: 1/2 cup |
| chicken broth: 14 oz |
| whole milk: 1 1/2 cups |
| red hot chili peppers (chopped): 1 tsp |
| mozzarella cheese, nonfat: 6 oz |
| blue cheese (crumbled): 1 1/4 cups |
| parmesan cheese: 2 oz |
| all-purpose flour (unsifted): 1/3 cup |
Buffalo Chicken Soup
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
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.