Spicy Buffalo Chicken Soup

Photo by Rachel S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    boneless skinless chicken breasts

  • 1

    sweet onion, diced

  • 2

    stalks celery, diced

  • 2

    garlic cloves, minced

  • 48

    ounces low-sodium chicken broth

  • 2/3-1

    cup buffalo wing sauce (depending on how spicy your wing sauce is and how spicy you like it)

  • 1/2

    cup heavy cream

  • 2

    Tablespoons cornstarch

  • 1/2

    cup freshly grated cheddar cheese

  • Green Onions

  • 1

    avocado, sliced

Directions

1. Place chicken, celery, onion, garlic, broth, and wing sauce in the crockpot. Cook on low for 6-8 hours. Remove chicken from crockpot and use two forks to shred it. 2. Create a slurry by whisking the cornstarch into the heavy cream. Add the mixture into the crockpot, turn it up to high, and cook for 20-30 minutes or until soup is thickened slightly. 3. Dish soup into bowls, top with slices of avocado, green onions, and cheddar cheese. Serve hot.

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