Buffalo Chicken Soup

• 1 deli rotisserie-cooked chicken
• 2 tablespoons butter
• 12 cup coarsely chopped celery
• 12 cup chopped onion
• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 12 cups milk
• 1 teaspoon bottled hot pepper sauce
• 1 12 cups mozzarella cheese
• 1 14 cups crumbled blue cheese
• 12 cup shredded parmesan cheese
• 13 cup all-purpose flour
• botted hot pepper sauce (optional)

1. In 4 quart Dutch oven melt butter over medium heat.
2. Add celery and onion;cook and stir until onion is tender.
3. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.
4. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan,, and flour.
5. Add gradually to soup, stirring after each addition just until melted.
6. Stir in three fourths of the shredded chicken; heat through.
7. Tope with remaining chicken, blue cheese and hot sauce.

deli rotisserie, butter, celery, onion, chicken broth, milk, pepper sauce, mozzarella cheese, blue cheese, parmesan cheese, flour, pepper

Taken from www.food.com/recipe/buffalo-chicken-soup-278377 (may not work)