If I had known that two days after eating this soup on a 70 degree day we’d have snow, I would have saved it…but, oh well! :) Only in Texas, right? … This is a YUMMY and easy “guy-friendly” soup recipe. We actually had two of Matt’s friends over to eat it and they definitely enjoyed! … It’s like hot wings in a bowl…if that’s not manly, I don’t know what is!
Buffalo Chicken Soup
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 (we used Chipotle Tabasco)
1-1/2 cups mozzarella cheese (6 oz.)
1-1/4 cups shredded colby jack cheese (the recipe called for crumbled blue cheese, but we’re not fans) (5 oz.)
1/2 cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
extra Bottled hot pepper sauce (optional)
In large pot, 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.
In bowl toss together mozzarella, 1 cup of the colby jack (or 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.