Buffalo Chicken Wing Soup

Easy and delicious, compares well to restaurant versions. Makes 4 to 6 servings.

1 can Cream of Chicken soup
1 cup of Heavy Cream
1 12.5 ounce can of Shredded Chicken
3 tablespoons of Blue Cheese dressing (Rootie's is preferred, it needs to be thick like mayonnaise, not thin like salad dressing)
1/3 cup of thin sliced carrots and celery
1/4 to 1/3 cup of Frank's Hot Sauce
2 tablespoons of Butter

1. Drain chicken with mesh strainer and break up chunks, for best results, squeeze chicken by hand until its well separated. Rinse and save the strainer for step 2.
2. Slice carrots and celery and saute in butter for about 5 minutes or until veggies are tender, then drain butter (use your strainer from step 1, so you don't have to dirty something else).
3. Combine all ingredients and mix well in a large sauce pan and cook over medium heat, stirring frequently until hot and an even pinkish color. Taste and add hot sauce if needed.

The original recipe uses 2 cups of milk, but I was afraid that would be too thin, so I went with a cup of heavy cream instead. You can add milk if you like a thinner soup. They also added sour cream, but I don't like sour cream in general and the heavy cream provides thickening in place of the sour cream. You can also try cream of celery soup, I may try one can chicken and one can celery for a large batch.