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A spicy chicken soup that tastes like chicken wings.
In a large stock pot add olive oil, onion and garlic. Saute over medium heat for approximately 5 minutes or until tender.
Add carrots and celery to the pot; cook until slightly softened, about 5 minutes.
Add chicken broth, chicken and hot sauce. Bring to a boil, lower heat to simmer and add milk. Cook for approximately 10 minutes. (If you choose to add penne or egg noodles, add them in now and simmer for the amount of time that the package instructions recommend.)
Just before soup is done stir in the cheese and stir and heat until melted.
Pour soup into bowls and add optional toppings, such as a sprinkle of scallions, a dollop of Greek yogurt or a crumble of blue cheese.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!