Buffalo Chicken Soup With Bleu Cheese

Makes: 6                    servings

Buffalo Chicken Soup
roasted chicken, skinned, boned, and coarsely shredded  or use boneless chicken breast
2 tablespoons butter
 1/2 cup coarsely chopped celery
 1/2 cup chopped onion
2 14 oz. cans of reduced sodium chicken broth1
1/2 cups milk
1 teaspoon  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

Bottled hot pepper sauce (optional)


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. 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. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

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