Tuesday, December 29, 2009

Buffalo chicken Soup

1  2 1/4 to 2 1/2lb. deli-roasted chicken skinned, boned, and coarsley shredded
2 T butter
1/2 c chopped celery
1/2 c chopped onion
2 14oz. cans redused sodium chicken broth
1 1/2 c milk
1 tsp. salt
1 1/2 tsp bottled hot pepper sauce
1 1/2 cups shredded mozzarella cheese (6oz)
1 1/4 c crumbled bleu cheese (5 oz)
1/2 c shredded parmesian cheese (2 oz)
1/3 c all purpose flour

Serving day- hot pepper sauce (optional)
Cooking Day
In a dutch oven, melt butter over med. heat.  Add celery and onions, cook and stir until tender.  Stir in broth, milk, salt, and hot pepper sauce.

In a med. bowl, toss together the 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.  Cool and freeze. 

Serving Day:
Thaw soup to a slushy consistency.  Reheat in saucepan.  Top with additional bleu cheese crumbles and hot sauce if desired.


Anonymous said...


Toni said...

Delicous! Any idea on how many it serves? I've not cooked it in a while. We are planning to have it at a birthday party this weekend. Thanks!