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Buffalo Chicken Soup

This creamy soup has a spicy kick!
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Ingredients
  

  • 1 deli-roasted chicken (2 1/4 to 2 1/2 pounds), skinned, boned and coarsely shredded
  • 2 Tbsp butter
  • 1/2 cup celery, coarsely chopped
  • 1/2 cup onion, chopped
  • 2 cans chicken broth (14 ounce, each)
  • 1 1/2 cups milk
  • 1 tsp hot pepper sauce (Tabasco)
  • 1 1/2 cups mozzarella cheese
  • 1 1/4 cups blue cheese, crumbled
  • 1/2 cup Parmesan cheese, shredded
  • 1/3 cup flour
  • 1 Bottle hot pepper sauce (optional)

Instructions
 

  • In a 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 1 teaspoon hot pepper sauce.
  • In a bowl, toss together mozzarella, 1 cup blue cheese, Parmesan cheese and flour. Add gradually to soup, stirring after each addition just until melted. Stir in 3/4ths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings. Enjoy/