Buffalo Chicken Soup Recipe

I just had this over the weekend at T's folks house - it was amazing. And - is now on my Thanksgiving day menu!

Buffalo Chicken Soup Recipe

Buffalo Chicken Soup
Makes: 6 servings
Prep: 30 minutes Cook: 15 minutes

Ingredients
1 2-1/4 to 2-1/2 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
Bottled hot pepper sauce (optional)

Directions
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.

Nutrition Facts
Servings Per Recipe 6 servings Calories 490, Total Fat (g) 28, Saturated Fat (g) 15, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 2, Cholesterol (mg) 145, Sodium (mg) 1134, Carbohydrate (g) 12, Total Sugar (g) 5, Fiber (g) 1, Protein (g) 45, Vitamin C (DV%) 3, Calcium (DV%) 47, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet