Sunday, May 15, 2005

Buffalo Chicken Soup

Buffalo Chicken Soup (Adapted from BH&G)

2 tablespoons butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
3 1/2 cups chicken broth
1 1/2 cups milk
1 teaspoon cayenne pepper sauce, plus additional for serving
6 ounces (about 1 1/2 cups) shredded mozzarella cheese
5 ounces (about 1 1/4 cups) crumbled blue cheese, divided
2 ounces (about 1/2 cup) fresh grated Parmesan cheese
1/3 cup all-purpose flour
3 cups coarsely shredded cooked chicken, divided

In a large saucepan, melt butter over medium. Add celery and onion - cook until onion has softened, about 5 minutes. Stir in broth, milk and 1 teaspoon hot pepper sauce. Bring mixture to a simmer.

In a medium bowl, toss together mozzarella, 1 cup blue cheese, Parmesan and flour. Gradually add to the soup, stirring after each addition, until the cheese has melted. Stir in about 2 1/4 cups of the cooked chicken - allow to cook until thoroughly heated through, about 3 to 5 minutes. To serve, top each bowl evenly with remaining chicken, blue cheese and extra hot sauce, if desired.

Makes about 6 servings.

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  1. Where do you find cayenne pepper sauce? Is this the same thing as hot sauce? I can't wait to try this recipe!

  2. Frank's Red Hot is what we used, but whatever hot sauce you like would be fine.