Buffalo Chicken Soup



  1. In a Dutch oven melt butter over medium heat.
  2. Add celery and onion and cook and stir until onion is tender.
  3. Stir in broth, milk, and 1 teaspoon hot pepper sauce.
  4. In a bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour.
  5. Add gradually to soup, stirring after each addition just until melted.
  6. Stir in three-fourths of the shredded chicken.
  7. Heat through.
  8. Top with remaining chicken, blue cheese, and hot pepper sauce.