Buffalo Chicken Soup


2 1/2 pounds roasted chicken, skinned, boned and shredded

2 tbsp butter

1/2 cup chopped celery

1/2 cup chopped onion

2 cans (14 oz) reduced sodium chicken broth

1 1/2 cups milk

1 tsp hot pepper sauce

1 1/2 cups mozzarella cheese

1 1/4 cups shredded Parmesan cheese

1/3 cup flour

Bottled hot pepper sauce


In Dutch oven, melt butter over medium heat

Add celery and onion - Cook until tender

Stir in broth, milk, and 1 tsp hot sauce

In bowl, mix mozzarella, 1 cup blue cheese, Parmesan cheese, and flour

Add gradually to the soup stirring until melted

Stir in 3/4 of the shredded chicken

Serve topped with remaining chicken, blue cheese, and hot sauce