Tasty Tuesday: Buffalo Chicken Soup.

I have a handful (ok, maybe two handfuls) of food loves in my life. Among pickles, Greek food, and steak, buffalo chicken anything is included in that list. Especially when paired with blue cheese / gorgonzola.

 

 

Buffalo Chicken Soup

Recipe and photo found here.

 

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

 

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.

 

*Cameron made a comment that there wasn't enough substance to the soup so I think maybe next time I'll crumble up some tortilla chips and toss those on top. I also didn't make the baquette, so that could be why he said that.