Buffalo Chicken Soup

In a large stock pot add olive oil, onion and garlic. Saute over medium heat for approximately 5 minutes or until tender.

Add carrots and celery to the pot; cook until slightly softened, about 5 minutes.

Add chicken broth, chicken and hot sauce. Bring to a boil, lower heat to simmer and add milk. Cook for approximately 10 minutes. (If you choose to add penne or egg noodles, add them in now and simmer for the amount of time that the package instructions recommend.)

Just before soup is done stir in the cheese and stir and heat until melted.

Pour soup into bowls and add optional toppings, such as a sprinkle of scallions, a dollop of Greek yogurt or a crumble of blue cheese.