Buffalo Chicken Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Knife
- 1 Cutting board
Ingredients
- 1 pound chicken breast diced
- 4 cups chicken broth
- 1 cup buffalo sauce
- 1 cup heavy cream
- 2 stalks celery chopped
- 2 carrots chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup blue cheese crumbles
Instructions
- Heat the large pot over medium heat and add diced chicken breast.
- Cook the chicken for 5-7 minutes until browned and cooked through.
- Add chopped celery, carrots, onion, and minced garlic to the pot.
- Stir vegetables with chicken for another 5 minutes until they begin to soften.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce heat to low and stir in buffalo sauce and heavy cream.
- Season with salt and black pepper, stirring well to combine.
- Simmer the soup for 15 minutes, allowing flavors to meld.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Ladle soup into bowls and top with blue cheese crumbles before serving.
Notes
For extra tips, consider using a rotisserie chicken for a quick and easy preparation. Adjust the buffalo sauce to your preferred level of spiciness. For a thicker soup, blend a portion of the cooked vegetables before adding the chicken broth. If you're a fan of blue cheese, add additional crumbles to your taste. This soup pairs well with crusty bread or a green salad for a complete meal.
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