
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.
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I used boiled chicken instead of roasted which probably made mine less flavorful. I also omitted the celery and blue cheese because my family doesn't like either. Overall it turned out well and my husband and I both enjoyed it.
11/12/2009 06:29:05 PM Report Abuse