Wednesday, March 4, 2009

Tonight's Supper

In the past few months, this recipe (from my friend, Barb) has become one of our favs, so I thought someone else might like to try it, too! YUM!

Barb's Buffalo Chicken Soup
6 servings
Prep: 30 minutes
Cook: 15 minutes

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 (I used sweet rice flour)
Bottled hot pepper sauce (optional)

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

Note from Barb: I used Buffalo Chicken Sauce instead of plain hot sauce (just a generous slosh of it) and added ranch salad dressing in place of the milk for a little more flavour!



  1. Do you make a roast chicken or do you buy one?

  2. I just buy a rotisserie chicken from the deli! :)