Buffalo Chicken Soup
2 chicken breasts, cooked and shredded
2 tbsp. olive oil
1 onion, diced
2 garlic cloves, minced
1 tbsp. flour
32 oz. low-sodium chicken broth
1/2 c. Frank’s buffalo wing sauce
1/3 c. grated cheddar cheese
1/4 c. grated Parmesan cheese
sliced baguette, toasted and sprinkled with cheese
chopped fresh cilantro (optional)
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 hot sauce and chicken broth and bring to a boil. Add chicken and let simmer. Add cheese and stir until melted.
Serve soup with prepared baguette slices.
Top with Gorgonzola and cilantro if desired.
Makes: 4 bowls
Prep Time: 35 minute
Chill Time: n/a
Cook Time: 25 minutes