30 Minute Buffalo Chicken Soup
30 min·American
30 Minute Buffalo Chicken Soup
Ingredients
Soup
- 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
Toppings
- sliced whole wheat baguettes, toasted with parmesan cheese
- sliced green onions
- crumbled gorgonzola
- cilantro
Instructions
7 steps
- 1
Heat a large pot over medium heat and add olive oil.
0 - 2
Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft.
5 min - 3
Add in garlic and cook for 1-2 minutes more.
2 min - 4
Sprinkle in flour and stir for another 1-2 minutes.
2 min - 5
Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly.
0 - 6
Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.
15 min - 7
Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola.
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Soup Preparation
Serving
Progress
0 / 7 steps
