Feb 9, 2010

Buffalo Chicken Soup

Story behind this soup...

Shortly before we moved to Tennessee I researched homes and home builders.  One of the home builders sent us a packet of information and must have saved our e-mail address.  It has been a year and a half and I have NEVER gotten an e-mail from them.  Well a few weeks ago I got an e-mail from them and the memo said "Hearty Buffalo Chicken Soup."  Yeah, some lady at the home building company e-mailed all of their contacts a recipe.  Weird!

But it did sound kind of good so tonight we tried it and oooooh yum!   I am a huge fan of soup and I love buffalo chicken anything.  Plus this was super easy because I had a pound of cooked shredded chicken in my fridge.

Hearty Buffalo Chicken Soup



  • 1 pound of shredded chicken (I used chicken breasts, cut them up, cooked them in olive oil, then put them in the food processor)
  • 2 tbsp butter
  • 1/2 cup chopped celery (we don't like celery so I used the same amount of chopped scallions)
  • 1/2 cup chopped onion
  • 28 oz reduced sodium chicken broth
  • 1-1/2 cups milk
  • 1 tsp bottled hot pepper sauce (yeah, I had never used this before, it is by the condiments and is a little bottle of greenish peppers in vinegar)
  • 1-1/2 cups mozzarella cheese
  • 1 cup crumbled blue cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup all purpose flour
  • hot sauce (if desired)
Melt butter in large pot.  Add celery and onion; cook and stir until onion is tender.  Stir in broth, milk, and 1 tsp of hot pepper sauce.

In bowl toss together mozzarella, blue cheese, Parmesan, and flour.  Add gradually to soup, stirring after each  addition just until melted.  Stir in the shredded chicken.  Heat through.  You can reserve some cheese and chicken for a topper if you want.

I added hot sauce (Texas Pete) to mine because I like it really spicy.


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