Buffalo Chicken Soup

This is a yummy, easy soup and even people who are not thrilled by the thought of blue cheese seem to love it. My sweetheart likes it because it really is like biting into buffalo wings, because you can taste all the different flavors at once and yet they are distinct.

3Tbsp Butter
1 Cup finely chopped celery
1 Cup finely chopped onion
2 Boxes reduced sodium chicken broth
1 1/2 Cups milk (I use 1%)
2 Tbsp Hot pepper sauce (I use Franks)
1 1/2 Cups shredded mozzarella
3/4 Cup parmesan
1-2 Tubs of crumbled blue cheese (tubs are usually 5 oz. I use one tub in the soup and leave the other out to sprinkle on the soup for those like my husband who loves blue cheese)
1/3 Cup flour (I use rice flour to make it gluten free, but regular flour works too)
1 Rotisserie chicken skinned, boned and shredded

In a big pot melt the butter and saute the celery and onions until they are tender.

Add broth, milk and pepper sauce

In a bowl toss together cheeses and flour. Add gradually to soup stirring after each addition until cheese is melted. Stir in the chicken and heat through.

Serve with the extra blue cheese and the bottle of hot sauce on the side. So, people can adjust to their taste.