When I saw that Jessica at How Sweet It Is posted a recipe for , I knew I had to make it!
I already had the wing sauce to use. J and I have become very fond of the! I also had some homemade bread that I thought would be a delicious addition.
I even asked The Rancher if he would agree to being my taste tester. Yes, this time I did ask. So out of character, I know!
I did make a few slight adjustments to Jessica’s recipe. My prairie kitchen does not have sliced green onions, crumbled gorgonzola or cilantro regularly on hand. Our local small town grocery store does not carry fancy cheese or fresh cilantro. The soup was still a success.
2 Boneless, Skinless Chicken Breasts cooked and shredded – I roasted an entire chicken and used the non-breast meat. The Rancher requested that I cube the chicken next time I make this soup.
2 T EVOO
1 Sweet Onion, diced
2 Garlic Cloves, minced
1 T Flour
32 ounces Low-Sodium Chicken Stock – I used homemade stock.
1/2 C Buffalo Wing Sauce – Your favorite brand!
Sliced whole wheat bread, toasted
Cheddar Cheese, grated
Tomatoes for topping.
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 and chicken, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.
Serve soup and top with toasted bread, cheese, tomatoes and any other toppings of your choice. Drizzle with extra wing sauce!
This soup was tasty and effortless. It also got a thumbs up from my non-soup eating Rancher! Just right for a lazy weeknight meal.