Buffalo Chicken Soup

By angielaine

Ingredients

• 1 Rotisserie Chicken, skinned, boned and shredded
• 2 Tbsp butter
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 2 (14 oz) cans chicken broth
• 1 1/2 cups milk
• 1 tsp bottled hot pepper sauce
• 1 1/2 cup Mozzarella cheese
• 1 1/4 cup crumbled blue cheese, divided
• 1/2 cup parmesan cheese
• 1/3 cup all purpose flour
• bottled hot pepper sauce

Preparation

Step 1

In 4 qt Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir till onion is tender. Stir in broth, milk and 1 tsp pepper sauce. In bowl, toss cheese (less ½ cup blue cheese) with flour. Gradually add cheese to the soup, stirring after each addition just until melted. Stir in ¾ of the chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce.