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Monday, January 4, 2010

Buffalo Chicken Soup Recipe

  If you're a fan of Buffalo Chicken, this one is for you!  I added lots of vegetables to this recipe.



Buffalo Chicken Soup
2 tablespoons oil (canola or olive oil)
2 cups cooked, chopped chicken
2 cups carrots, chopped small
2 cups onion, chopped
2 cups celery, chopped
5 garlic cloves,chopped
4 cups chicken stock
1/2 cup hot sauce
1 quart canned tomatoes (or 2 15-oz cans store-bought)

Put oil into large soup pot.  (Dice & cook your chicken here if not already cooked.)  Heat oil, then add carrots & onion.  Cook over medium heat, stirring occasionally, until softened (about 5 minutes).  Add celery & garlic and cook for 5 more minutes, stirring occasionally.  Add chicken stock, hot sauce, and canned tomatoes and bring to a boil.  Turn heat to low and simmer for 15 minutes.  Serve with additional hot sauce for those who like it hot!





2 comments:

  1. Delicious! Now I've always wondered why it's called "buffalo"? Because it's spicy?

    ReplyDelete
  2. I actually know the answer to this!
    Buffalo chicken wings were invented in Buffalo, New York.

    ReplyDelete