Buffalo Chicken Soup

Ingredients

• 1 deli rotisserie-cooked chicken
• 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 mozzarella cheese
• 1 1/4 cups crumbled blue cheese
• 1/2 cup shredded parmesan cheese
• 1/3 cup all-purpose flour
• botted hot pepper sauce (optional)

Directions

1. 1

   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.

2. 2

   In bowl toss together mozzarella, 1 cup of the blue 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. Tope with remaining chicken, blue cheese and hot sauce.