If you love Buffalo wings and all that go with it; the hot sauce, the celery sticks, the blue cheese sauce, you can have it all with this wonderful soup. I just love it and hope you will, too.
Buffalo Chicken Soup
2,1/4 to 2,1/2 lbs. deli- roasted chicken, skinned, boned and coarsely shredded (or 40 oz. can chicken)
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14oz. cans reduced sodium chicken broth
1,1/2 cups milk
1 tsp. bottled hot pepper sauce
1,1/2 cups mozzarella cheese (6oz.)
1,1/4 cups crumbled bleu cheese (5oz.)
1/2 cup shredded Parmesan cheese (2oz.)
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional)
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.
In bowl toss together mozzarella, 1 cup of the bleu 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. Top with remaining chicken, bleu cheese, and hot sauce. Makes 6 servings.