Buffalo Chicken Soup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.