Cheesy Buffalo Chicken Soup

• 1 Tablespoon Butter
• 1/4 Finely Chopped Onion
• 2 cloves Finely Chopped Garlic Cloves
• 4 cups Shredded, Cooked Chicken
• 3 stalks Finely Chopped Celery Stalks
• 1/2 cups Coarsely Chopped Baby Carrots
• 4-1/2 cups Chicken Broth
• 1/2 cups Frank's Red Hot Sauce
• 3/4 cups Marzetti's Blue Cheese Dressing
• 1/2 cups Shredded Mozzarella Cheese
• 5 slices Muenster Cheese (use Whatever Cheese You Prefer)

1. 1. Melt butter in a deep pot over medium heat.
2. 2. Chop your veggies.
3. 3. Add onion into the butter and caramelize for around 5-10 minutes. Then add garlic and saute for 2 more minutes, stirring occasionally.
4. 4. Add chicken and stir to coat it in butter.
5. 5. Add celery, carrots and chicken broth and stir.
6. 6. Add Buffalo (Frank's Red Hot) sauce and stir.
7. 7. Add blue cheese dressing and stir. Let the soup simmer for 10 minutes.
8. 8. Remove from heat, add mozzarella cheese and stir several times. Top with Muenster cheese and cover the pot. Let it sit for 5 minutes before serving.

butter, ubc, garlic, chicken, celery, carrots, chicken broth, s red, mozzarella cheese, muenster

Taken from tastykitchen.com/recipes/soups/cheesy-buffalo-chicken-soup/ (may not work)