Buffalo Chicken Soup

This post is for Gluten Free Steve. He thought this sounded good and it is fantastic! I don't have any pictures yet, nor have I made it this week but did make it a month or so ago. I got it from Better Homes and Gardens magazine.
The husband Steve is keeping me busy.  I keep finding him using his arm and he's not supposed to!  Bad boy. Enjoy the recipe….. 

Buffalo Chicken Soup 

6 servings 

Prep: 30 minutes 

Cook: 15 minutes 

Ingredients 

1  2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded 

2  Tbsp. butter 

1/2  cup coarsely chopped celery 

1/2  cup chopped onion 

2  14-oz. cans reduced-sodium chicken broth 

1-1/2  cups milk 

1  tsp. bottled hot pepper sauce 

1-1/2  cups mozzarella cheese (6 oz.) 

1-1/4  cups crumbled blue cheese (5 oz.) 

1/2  cup shredded Parmesan cheese (2 oz.) 

1/3  cup all-purpose flour (I used sweet rice flour) 

Bottled hot pepper sauce (optional) 

Directions 

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