The Pioneer Woman Tasty Kitchen
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Buffalo Chicken Soup

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Level: Easy

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Description

A spicy chicken soup that tastes like chicken wings.

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ cups Onion, Diced
  • 1 clove Garlic, Minced
  • 1 cup Carrots, Diced
  • 2 stalks Celery, Diced
  • 4 cups Chicken Broth
  • 10 ounces, weight Chicken, Cooked, Diced Or Shredded
  • ¼ cups Frank's Hot Sauce
  • 2 cups Non-fat Milk
  • ½ cups Penne Pasta (optional)
  • 2 ounces, weight Mozzarella Cheese, Shredded
  • Optional For Garnish: Greek Yogurt, Chopped Scallions, Crumbled Blue Cheese

Preparation

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.

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