Monday, November 10, 2014

Buffalo Chicken Soup





 Ingredients 

2 pounds rotisserie chicken coarsely shredded
3 tablespoons butter
½ cup coarsely chopped celery
2-14 ounce can reduced-sodium chicken broth
1 ½ cups coconut milk
Franks' Red Hot to taste
3/4 cups mozzarella cheese
1/2 cups crumbled blue cheese


 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 2 tbsp flour to make a roux.  Then add broth, milk, and the Frank's Red Hot.
  2. In bowl toss together mozzarella and blue cheese. Add gradually to soup, stirring after each addition just until melted. Stir in  the shredded chicken; heat through. Top with and hot sauce.
 

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