1 2 1/4 to 2 1/2lb. deli-roasted chicken skinned, boned, and coarsley shredded
2 T butter
1/2 c chopped celery
1/2 c chopped onion
2 14oz. cans redused sodium chicken broth
1 1/2 c milk
1 tsp. salt
1 1/2 tsp bottled hot pepper sauce
1 1/2 cups shredded mozzarella cheese (6oz)
1 1/4 c crumbled bleu cheese (5 oz)
1/2 c shredded parmesian cheese (2 oz)
1/3 c all purpose flour
Serving day- hot pepper sauce (optional)
In a dutch oven, melt butter over med. heat. Add celery and onions, cook and stir until tender. Stir in broth, milk, salt, and hot pepper sauce.
In a med. bowl, toss together the cheeses and flour. Add gradually to soup, stirring after each addition until just melted. Stir in shredded chicken; heat through but do not allow to boil. Cool and freeze.
Thaw soup to a slushy consistency. Reheat in saucepan. Top with additional bleu cheese crumbles and hot sauce if desired.