About 4 Servings
1 Chicken Breast, boneless & skinless
2 tbsp Butter
1/2 cup Celery, chopped
1/2 cup Yellow Onion, diced
2 - 14 oz cans Low Sodium Chicken Broth
1 1/2 cups Milk
1/4 cup Frank's Red Hot Sauce
1 cup Mozzarella, finely shredded
4 oz Blue Cheese crumbles
1/4 cup Parmesan Cheese, grated
1/3 cup Flour
1/4 cup Green Onion, chopped
1) Preheat oven to 350. Line a small baking sheet with foil.
2) Generously season the chicken breast on both sides with a combination of your favorite seasonings.
3) Bake the chicken in the preheated oven for 12 - 14 minutes on each side. Then remove from oven and let cool.
4) Meanwhile, melt the butter in a medium pot over medium high heat.
5) Add the celery and onion. Cook and stir until tender.
6) Stir in broth, milk, and hot sauce. Increase the heat to high and bring to a boil while uncovered.
7) Toss together the mozzarella, blue cheese, Parmesan, and flour in a medium bowl.
8) In a medium bowl, shred the cooled chicken breast with two forks.
9) Gradually add the cheese and flour mixture by heaping spoonfuls to the soup, stirring after each addition until melted.
10) Stir in the shredded chicken and heat through.
11) Ladle soup into bowls and garnish with green onions. Enjoy!
TIP: Buy and shred a precooked rotisserie chicken---Added flavor and a time savor!
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