30 Minute Buffalo Chicken Soup.
Just 30 minutes and you can have a big, steaming bowl of chicken soup with a cute and cheesy toasted baguette and tons of other stuff piled on top. In a snap I tell you.
You are going to like this. I promise.
This is what it looks like when you ladle soup into a bowl from behind a camera.
This is what it looks like when you miss. Missing is my middle name.
These things down here… they equal the best flavor combo ever. Takes potatoes to the next level too. Trust me. Do this.
Here is my really tan hand.
See? Really tan.
When I first started this blog thing, my brother mentioned that he had an incredible buffalo chicken soup that I needed to recreate. It’s been on my radar and I’ve been harassed for… the lack there of. But sometimes things just don’t sound good to me. That’s the only way I develop recipes. What sounds good to me righthisveryinstant? With few exceptions, obviously. I mean if I had it my way, we would eat mashed potatoes, gravy, pulled pork and chocolate chips every way ’til Sunday.
Then I’d make something out of Cinnamon Toast Crunch. Hellllllllo lover of 1996.
Luckily for me and my mouth, I was in the mood for buffalo chicken soup.
Not luckily for my lips, which are the most chapped (chappiest? chappest? most chappedetest?) they’ve ever been in my life. They currently hate me. Seriously. This is becoming a problem. I’m ’bout to go to the ER for my lips then stuff my head in a jar of vaseline.
This soup is straight up broth. No cream and just a little cheese, but not enough to make it super thick. In fact… I claim that this soup is healthy. Not all of you might… but I’m weird. Or maybe it’s you that’s weird. Whatever. It works for me.
So let’s get all of the bits and pieces out of the way:
Do I think you can make this in the crockpot? Sure.
Do I think you should add heavy cream? Definitely. I was out. And lazy.
Do I think you should make it for the Super Bowl? Yes, but quadruple it. Or more.
Do I think you should make it because it’s Tuesday? Um, duh. I’ll be over.
Do I think you can use other cheese? Frankly, no. But what am I gonna do, hunt you down?
Do I think you can skip the cilantro, because you know, cilantro is disgusting and you’d rather put the bar of soap in your mouth before actually even eating it? Don’t get me started. But I love you anyway.
Buffalo Chicken Soup
serves 2 as a meal, 4 as a starter
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.
Now why are you still here? You should be in the kitchen.