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!
Delicious! Now I've always wondered why it's called "buffalo"? Because it's spicy?
ReplyDeleteI actually know the answer to this!
ReplyDeleteBuffalo chicken wings were invented in Buffalo, New York.