Thursday, March 22, 2012

buffalo chicken soup

Yesterday I needed some hot soup.  Not just hot in temperature but spicy hot and I wanted it to be good.  New recipes are always a tad risky but I had faith in this one.  Maybe it's because I trust Frank.  This soup did turn out to be mighty good.

buffalo chicken soup (adapted slightly from blog: How Sweet It Is)
4 boneless, skinless chicken breasts, cooked and shredded (I used a crock pot)
4 tablespoons oil (I omitted and used a little chicken broth)
1 small sweet onion, diced
4 cloves garlic, minced
2 tablespoons flour
64 ounces chicken stock
1/2 cup Frank's Red Hot
1 cup grated cheddar cheese
1/2 cup freshly grated parmesan cheese
sliced whole wheat baguettes, toasted with parmesan cheese
sliced green onions, crumbled gorgonzola and cilantro for topping

Heat a large pot over medium heat and add a couple tablespoons chicken broth.  Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft.  Add in garlic and cook for 1-2 minutes more.  Sprinkle in flour and stir for another 1-2 minutes.  Add stock, Frank's Red Hot, chicken and grated cheeses, stirring constantly.  Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.
Serve soup topped with toasted baguettes, cilantro, green onions and gorgonzola.

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