- Heat soup to proper temperature.
- Sauté fine diced celery and carrots. Reserve.
- Ladle soup into serving vessel.
- Heat shredded chicken in sauté pan and toss with buffalo sauce.
- Add chicken to center of soup bowl. Sprinkle blue cheese around chicken.
- Garnish soup with carrot and celery mixture.
- Top with chopped green onions and serve.
Ingredient availability varies by location*