A really different recipe that I found online, see what you think :3

Buffalo Chicken Soup

Ingredients:

2 chicken breasts, about 6 to 8 ounces, cooked and shredded, about 1 1/2 cups (I 'skipped' this, and put in a whole bunch of leftover store-bought rotisserie chicken that I had left in the fridge)
2 tablespoons butter
2 tablespoons extra-virgin olive oil
3 cloves garlic (I roasted, but you can just chop and saute' with the veggies)
3 to 4 celery stalks, about 1 cup, diced
1 large white onion, about 1 cup, diced
2 to 3 medium carrots, about 1 cup, diced
4 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 teaspoon hot sauce, or Buffalo Wing sauce (you can add more if you like it spicier)
1 1/2 cups shredded Monterey jack cheese (the pre-shredded bag is a godsend)
1 cup crumbled blue cheese (pre-packaged, yay! :P)
1/2 cup shredded Parmesan (the grated stuff from the shake bottle worked fine for me)
1/3 cup flour
2 tablespoons of Italian parsley, chopped finely
(used dried- and 1 tablespoon is fine)

Preparation:

Prepare chicken as you like. I bake my chicken with a little bit of salt and pepper and seasoning, and bake for 20 minutes, until no longer pink. **You can opt to use store-bought rotisserie chicken, too. -see above-

In a large sauce pot or dutch pan, saute the carrots, celery and onions until tender, about 8 to 10 minutes. Add the minced garlic, and cook for one more minute. Stir until combined.

Stir in broth, heavy cream, hot sauce and shredded chicken.

In a large bowl, toss all the cheeses and flour together. Mix well. Gradually stir into the soup.

Warm soup until thick and hot, about 10 to 15 minutes. Serve with additional hot sauce, crumbled blue cheese and garnish with freshly chopped Italian parsley. Er...dried...lets not, and say that we did :P

You can serve this in a bread bowl.

Yield: about 8 to 10 servings

Good, creamy and ooooooh so cheesy folks- and you can serve this for the Super Bowl :P

Enjoy!