Oh Yea - It's Buffalo Chicken Soup Time

Love this Buffalo Chicken Soup - and made it Gluten Free!

Yes Maam! We loved our Buffalo Chicken Dip  for the best party ever the other night!  So when we found this recipe at Better Homes and Garden  we were so so HAPPY!   And it did not disappoint.  Of course, as usual, we have to tweak things.- that's part of life as I tell my kids.  Take something, tweak it and make it your own!  We tweaked this in that we used gluten free all purpose flour (for my baby girl)  And left out the Bleu cheese because my kids might not like it.  Put a little lowfat Ranch dressing instead


Print this amazing recipe!

ingredients

• 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
•     Bottled hot pepper sauce (optional)

directions

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.

Notes:  We subbed a little Ranch dressing for the Bleu cheese AND used gluten free all purpose flour (for our baby girl)   A tasty and filling soup here!  This will be on our list of "repeats"  Check it out - Great taste with little effort!