Sunday, October 18, 2009

Sunday Supper #10

We are officially a couple of weeks into autumn and, here in Cologne, that means rain.  Lots of cold, damp rain.  This is the perfect weather for soup, chili, and the crock pot.  This Sunday I will be sharing with you a delicious recipe from Better Homes and Gardens for Buffalo Chicken Soup.  Hopefully in the coming weeks I can share some of my favorite slow cooker meals and maybe I can get Ben to post his chili recipe.

Buffalo Chicken Soup

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.


*********************
Of course, I am always tweaking the recipe.  Here are the changes I make:
  • I cook a couple of chicken breasts in the oven instead of buying a deli-roasted chicken from the grocery (about 25-30 minutes at 350 F)
  • I double up the celery and onion...both 1 cup (roughly) each.
  • Increase the amount of hot pepper sauce (we use Frank's).  The small amount the recipe calls for is completely undetectable. 
  • Since we are not fans of blue cheese, I use cheddar instead.  Of course this takes away some of the flavor or "tang," but we make up for it.
  • I serve with a bottle of Buffalo Wild Wings Hot sauce.  Everyone can add as much/little as they want according to their ability to handle spice (here's where we make up for not having the blue cheese flavor...we compensate with hot sauce).
  • Note:  shredding the chicken is the worst part of this recipe.  Once, I threw the chicken into the food processor to cut it up into tiny little pieces but the texture just wasn't the same.  It's worth the time it takes to shred.  I have also found it's easier to shred by hand.  You can at least do this in front of the TV on a Sunday afternoon watching the game.

1 comment:

Michele said...

OOOH, I totally forgot about this. YUM!! I can't wait to make it!!!