Buffalo Chicken Soup

21 days of Soup | March 22, 2016 | By

151231_GTL_Soup_059

 

Buffalo Chicken Soup
Serves 4
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 3 tablespoons olive oil
  2. 1 boneless, skinless chicken breast
  3. 2 cloves garlic, minced
  4. 1 medium onion, chopped
  5. 2 stalks celery, chopped
  6. 2 carrots, chopped
  7. 4 cups low-sodium or homemade chicken broth
  8. 1 cup milk
  9. 1 tablespoon bottled hot pepper sauce
  10. 1/2 cup grated Parmesan cheese
Optional garnish
  1. 1 1/2 cups mozzarella cheese
  2. 1 cup crumbled blue cheese
  3. Sour cream
  4. Green onion, sliced
Instructions
  1. Heat up 1 tablespoon of olive oil in frying pan.
  2. Add in sliced chicken over medium heat until cooked through. Set aside.
  3. Heat up remaining oil in large pot.
  4. Add in the mirepoix (garlic, onions, celery, carrots) over medium heat until vegetables are soft.
  5. Using an immersion or upright blender, puree the vegetables together with the broth.
  6. Return the mixture to the pot and add the remaining ingredients and the chicken.
  7. Simmer on low for 20 mins.
  8. Garnish as desired.
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