Buffalo Chicken Soup

By á-8655

Ingredients

• 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
• 1/3-1/2 cup buffalo wing sauce
• 1/3 cup freshly grated cheddar cheese
• 1/4 cup freshly grated parmesan cheese
• sliced whole wheat baguettes, toasted with parmesan cheese
• sliced green onions, crumbled gorgonzola and cilantro for topping

Details

Servings 2

Preparation

Step 1

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.

Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola.