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Buffalo Chicken Soup

Ingredients

• 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 shredded mozzarella cheese
• 1 1/4 cups crumbled blue cheese
• 1/2 cup shredded Parmesan cheese
• 1/3 cup all-purpose flour
• 1 2 1/4- to 2 1/2-pound deli-roasted chicken, skinned, boned, and coarsely shredded
• Bottled hot pepper sauce (optional)

Directions

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.

Attribution