Buffalo Chicken Soup

Some foods are really trendy and popular 

and Buffalo Chicken everything is "hot" right now.

With the snow falling (yes we finally started to get it just

when I am ready for Spring!) hot soup is perfect and oh so

comforting.

This recipe comes from How Sweet It Is

and she said it is her brother's recipe,

and she calls it 30 Minute Buffalo Chicken Soup.

Yes, it goes together that fast.

You can bet this is going to go into the permanent

Purple Chocolat Home files.

Buffalo Chicken Soup

2 T. olive oil (I only used one)

1 medium onion, chopped finely

2 garlic cloves, minced

3 T. flour (she called for 1, but I wanted it thicker)

32 oz. chicken stock or broth

1/3 C. Frank's buffalo sauce (be careful not to get "hot"

unless you can really take hot!)

2 boneless, skinless chicken breasts, cooked and chopped

1/3 C. grated cheddar cheese

1/4 C. grated parmesan cheese

Toasted slices of baguette

Chunks of blue cheese or gorgonzola

Fresh cilantro or parsley

In a large saucepan heat the olive oil.  Add the onion

and saute for about 3 minutes.  Add the garlic and saute

about 1-2 minutes more. 

Add the flour and cook for 1-2 minutes.  Stir in the chicken

stock and the buffalo sauce.  Bring to a boil and cook until

thickened.

If you want a smooth soup - let's

say your kids would object to the onions - you can puree it

before you add the chicken and cheese.

Stir in the chicken and cheese and cook until the

cheese is melted.

Garnish with the bread croutons and blue or gorgonzola

cheese and the parsley or cilantro.

I have to say, I love Buffalo sauce!

(Ok, verdict - hubby and teenager loved it -

both whined a little about heat at 1/3 C. - WHIMPS!

I thought it was perfect, so adjust to taste.)

I will be posting this with 

Foodie Friday