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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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this one I haven't tried yet but it sounds like it would be good. Ingredients:
1 deli rotisserie-cooked chicken |
2 tablespoons butter |
1/2 cup coarsely chopped celery |
1/2 cup chopped onion |
2 (14 ounce) cans reduced-sodium chicken broth |
1 1/2 cups milk |
1 teaspoon bottled 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 flour |
botted 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. Tope with remaining chicken, blue cheese and hot sauce.
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