Buffalo Chicken Soup
1 2 to 3 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth
1 1/2 cups milk
1 tsp. bottled hot pepper sauce
1 1/2 cups mozzarella cheese (6 oz.)
1 1/4 cups crumbled blue cheese (5 oz.)
1/2 cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
salt & pepper to taste
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 teaspoon of hot pepper sauce.
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. Salt and pepper to taste.
Top with remaining chicken and blue cheese. Finish off with a drizzle of hot sauce.