Buffalo Bleu Chicken Soup

Ingredients

• 1/4 cup butter
• 3 stalks celery, diced
• 1 small onion, diced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup water
• 3/4 cup half-and-half
• 2 cups cubed, cooked chicken
• 1 1/2 cups shredded Cheddar cheese
• 1/3 cup buffalo wing sauce, or more to taste
• 1/4 cup creamy tomato soup
• Salt and ground black pepper to taste
• 1/4 cup crumbled blue cheese, or as needed

Directions

Melt butter in a large pot over medium-high heat. Saute celery and onion in melted butter until tender, about 5 minutes.

Sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.

Stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, Cheddar cheese, buffalo wing sauce, and tomato soup. Bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.

Ladle soup into 8 bowls. Top each serving with blue cheese crumbles to serve.