Buffalo Chicken Soup


This is the best thing I’ve eaten in a long time. And I eat pretty well so that’s saying something. I mean, I know you can’t really go wrong with buffalo but this soup was a home run. Don’t skimp on making the croutons/toast topping – they made this soup.


Buffalo Chicken Soup

2 boneless, skinless chicken breasts (I used leftover rotisserie chicken.)

1 Tbls olive oil

1 sweet onion, diced

2 garlic cloves, minced

1 tablespoon flour

32 ounces low-sodium chicken stock

1/2 cup hot sauce (I used Cholula)

1/2 cup freshly grated cheddar cheese

sliced whole wheat baguettes, toasted with parmesan cheese (I used spelt bread and made croutons.)

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 cheese, 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.


4 Responses

  1. that look delicious Leah, and the best part is there is hot sauce on it, and I will put lots of cilantro on it because its looks tempting!


  2. Made this a couple weeks back and it was SO SO SO GOOD.

  3. ooh the croutons look most excellent! I’ve had this bookmarked a while but really need to get to it!

  4. This sounds amazing. Thanks for sharing.

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