Poach chicken breasts in boiling water for 18 minutes. Shred the chicken with two forks and set aside.
In a dutch oven sauce the onion in butter. Add a pinch of kosher salt and pepper.
Add the tomato soup and the chicken stock. Cook until it comes to a boil. Add the shredded chicken. Add the hot sauce to your taste.
Top with parsley, blue cheese crumbles and blue cheese dressing. Bon Appetit.