My husband loves wings but unlike some people around here (namely Gav Martell), I’ve never been able to perfect making crispy saucy wings at home. In my mind, this Buffalo Chicken Soup is the next best thing and because it comes together so quickly it’s a perfect weeknight dinner.
Simply sauté some onions and garlic.
Sprinkle in some flour.
Add the chicken broth.
Add the buffalo wing sauce.
Finally, add the chicken and cheeses, stir then simmer until ready to serve.
Ingredients:
1 ½ - 2 cups cooked chicken, shredded
2 tbsps olive oil
1 tsp. coarse salt
1/2 sweet onion, diced
2 garlic cloves, minced
1 tbsp flour
1 box low sodium chicken broth (900g)
½ cup buffalo wing sauce
1 cup cheddar cheese, grated
1/4 cup parmesan cheese, grated
Directions:
In a large pot, heat oil over medium heat. Add onion, garlic and salt and cook until onion is soft (approx. 5 minutes).
Sprinkle in flour and cook, stirring to coat (approx. 2 minutes).
Stirring constantly, add chicken broth, buffalo sauce, chicken and cheeses and bring to a boil.
Reduce heat and let simmer for 15-20 minutes, stirring occasionally.
Serve topped with grated cheddar cheese, a dollop of sour cream and green onions.
Looking for my husband’s other favourite soups? Try my Slow Cooker French Onion Soup, my White Cheddar and Ale Soup, my Dad’s Two Potato Soup, my Slow Cooker Chicken Noodle Soup and my fave Slow Cooker Homemade Turkey Stock.
Looking for other recipes to help use up your leftover chicken? Try my Freezable Chicken Taquitos, my Chicken Fried Rice, my Fresh Chicken Rolls and my Asian Chicken Peanut Butter Noodles.
Adapted from How Sweet It Is.
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