Easy Buffalo Chicken Soup

Friday, July 6, 2012


  • 2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded
  • 2 tablespoons olive oil
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • 32 ounces low-sodium chicken stock
  • ⅓-½ cup buffalo wing sauce
  • ⅓ cup freshly grated cheddar cheese
  • ¼ cup freshly grated parmesan cheese


  1. sliced whole wheat baguettes, toasted with parmesan cheese.
  2. sliced green onions, crumbled gorgonzola and cilantro for topping.
  3. Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.
  4. Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola.

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Photo Credit: howsweeteats.com


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