~ adapted from Phyllis Hoffman ~
In a Dutch oven or heavy large pot, heat 3 tablespoons olive oil.
Cook until tender the onion and 3 cups celery; lastly, 1 tablespoon minced garlic. Then add 1/4 cup flour; cook and stir for 2 minutes. Gradually add 3 quarts chicken broth, 1 cup buffalo wing sauce, and 16 ounces sour cream. Whisk until smooth.
Cut 7 cooked boneless (skinless) chicken breasts; add– But better with a mixture of dark and white meat portions, thighs and breasts.
Add 4 to 8 ounces crumbled blue cheese– depending on preference for thin or thick soup as well as the preference of taste for blue cheese.
Bring to a simmer, reduce heat to medium-low; continue simmering 1 hour uncovered.
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