Quick Buffalo Chicken Soup
Author: Denise Costello
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- ½ cup Frank's Red Hot Wings Buffalo Sauce (or more, if you prefer it spicier!)
- 2 Tbs coconut oil or grass-fed butter
- 6 cloves garlic, minced
- ¾ cup onion, chopped
- ½ cup celery, chopped
- ¼ tsp salt
- 1 medium potato, peeled and diced
- 1 cup cashew milk or 2% milk
- 1 cup sweet corn, fresh or frozen, non-GMO
- ¼ cup cilantro, minced
- Blue cheese, crumbled, for garnish
Instructions
- In a large stockpot, bring chicken broth to a simmer over medium-high heat.
- Add chicken and cover, cook 7-10 minutes, until chicken is no longer pink inside.
- Place chicken on cutting board to cool; reserve chicken broth in a bowl.
- When cool, shred chicken. Place shredded chicken in a medium bowl and stir in ½ cup of hot sauce.
- Return stockpot to stove and melt 2 tablespoons coconut oil over medium-heat.
- Add garlic, onion, celery and salt. Cook or 3-4 minutes, until vegetables have softened.
- Stir in potatoes and reserved chicken broth.
- Bring to a simmer and cook for 8-10 minutes, until potatoes have softened. Add chicken mixture, milk, corn and cilantro. Heat until warm, but do not boil. Taste and adjust for spice.
- Serve in bowls and garnish with blue cheese-topped Corn Muffins.
Denise's Tricks N' Tips
Save time by using a fully cooked roasted chicken, frozen diced onions, and pre-peeled garlic!
Frank's Red Hot Wings Buffalo Sauce is the best choice for a buffalo sauce low in unsafe additives and salt content BUT it is still high in sodium. Watching your sodium content? Don't add extra sauce to your soup -- use more cayenne pepper for extra spice instead.
I made my Gluten-Free Corn Bread into muffins and topped some with a sprinkle of blue cheese. This added a nice flavor complement to the soup without loading on too much blue cheese.
Frank's Red Hot Wings Buffalo Sauce is the best choice for a buffalo sauce low in unsafe additives and salt content BUT it is still high in sodium. Watching your sodium content? Don't add extra sauce to your soup -- use more cayenne pepper for extra spice instead.
I made my Gluten-Free Corn Bread into muffins and topped some with a sprinkle of blue cheese. This added a nice flavor complement to the soup without loading on too much blue cheese.