Sunday, November 7, 2010

Buffalo Chicken Soup

1 TBSP Butter
1/2 cup coarsely chopped celery
1/2 cup diced onions
2 14-oz cans chicken broth
1 1/2 cups milk
1 tsp hot pepper sauce
1 1/2 cups mozzarella cheese
1 cup blue cheese
1/3 cup flour
1/2 cup shredded parmesan cheese
1 2-LB rotisserie chicken, shredded
additional hot pepper sauce and blue cheese for topping

1. Melt butter in a large pot, add celery and onion. Cook until onion is tender. Add broth, milk, and hot pepper sauce. Bring to a simmer.
2. In a large bowl combine cheeses and flour. Add cheese a little at a time, letting it melt in between each addition. Stir in chicken and heat through.
3. Top with additional blue cheese and hot pepper sauce.