I inaugurated my new Dutch oven last night with some soup that I can't wait to make again! The recipe has been sitting in my recipe-clippings binder forever. I was sorry I halved the recipe - we ate it all, so no leftovers. I'm so glad it's soup weather again. Please share your favorite fall soup recipes! :)Buffalo Chicken Soup
From Better Homes & Gardens. Serves 6.
I substituted regular pre-cooked chicken (that I had on hand) for rotisserie chicken, and a little blue cheese dressing for actual blue cheese. 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 hot pepper sauce
1-1/2 cups mozzarella cheese
1-1/4 cups crumbled blue cheese
1/2 cup shredded Parmesan cheese
1/3 cup all-purpose flourDirections:
1. In a 4-quart Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until onion is tender.
2. Stir in broth, milk, and hot pepper sauce.
3. In a bowl, toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted.
4. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and additional hot sauce.