Buffalo Chicken Soup

By RoketJSquerl

Ingredients

• 1 stick butter
• 1 onion, diced
• 4 carrots, diced
• 2 stalks celery, diced
• 4 large yukon gold
• 2 cloves garlic, chopped
• 1/4 cup flour
• 3-4 cups chicken stock
• 1 pound cooked chicken, diced or shredded (my favorite in soup is to use a whole chicken to make stock and then use the soft, delicious meat from that - YUM)
• Franks red hot sauce to taste
• salt and pepper to taste
• 1 cup heavy cream

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from foodsofourlives.com

Preparation

Step 1

Preparation Instructions
In a stock pot or dutch oven, over medium-high heat, melt the butter.
Add the onion, carrot, celery, potato and garlic and cook until the onion is translucent.
Add the flour and toss to coat everything.
Pour in the chicken stock and bring to a boil. Reduce heat, cover and simmer until the potatoes are soft, about 15 minutes.
Add the chicken, heavy cream, salt and pepper.
If you want to add the Franks now, go for it or you can leave it out and just put the bottle on the table so each person can put it in to their liking.

Preparation Instructions