This week's soup is Buffalo Chicken Soup. (Last week's was brown beans. Didn't want to bore anyone with that.) I found this recipe on Pinterest...my latest addiction. The original recipe can be found at bhg.com.
2 lbs chicken
2 TBS butter
1 carton chicken broth
1 1/2 cups milk
1 tsp bottled hot pepper sauce ( I added more and it still wasn't very spicy )
1 1/2 cups shredded mozzarella cheese
1 1/4 cups crumbled blue cheese
1/2 cup shredded parmesan cheese
1/3 cup all purpose flour
Cook chicken in broth. Remove, cool, and chop. Add butter, milk, and hot pepper sauce to chicken broth. In a bowl, toss together mozzarella, blue cheese, parmesan and flour. Gradually add cheese mixture to soup stirring until melted. Add in chicken and heat through. Top with more hot sauce if desired. Serves 6.