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Buffalo Chicken Soup

Buffalo Chicken Soup recipe
Recipe and Photo by: Better Homes and Gardens
Our Buffalo Chicken Soup has all the flavors you expect from a platter of chicken wings—with none of the fear of frying.
time
prep:
30 min
total:
45 min
servings
total:
6 servings

What You Need

2-1/4
 to 2-1/2 lb. deli roast 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.  hot pepper sauce
1-1/2
cup  mozzarella cheese (6 oz.)
1-1/4
cups  crumbled blue cheese (5 oz.)
1/2
cup  shredded Parmesan cheese
1/3
cup  all-purpose flour
 Hot pepper sauce (optional)

Make It

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.

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