Chicken: Buffalo Chicken Soup
Source of Recipe
Lynette Colosimo (posted by stella)
List of Ingredients
1 medium onion, chopped
2 stalks celery, chopped
3 T. butter
1 49.5 ounce can of chicken broth
2 cups jarred spaghetti sauce (traditional style, no veggies or meat)
1 can tomato soup
2/3 cup hot sauce (Frank's Red Hot Sauce, Trappey's Louisiana-style Hot Sauce or Texas Pete Buffalo Wing Sauce)
1/2 T. crushed red pepper
1 T. garlic powder
3/4 cup instant mashed potato flakes
3 cups cooked chicken, diced (about 3 breast halves)
Toppings: Crumbled Bleu Cheese, French's or Durkee French Fried Onions, and extra hot sauce for the die-hard buffalo wing fans!
Accompaniments: Celery stalks and ranch dressing Recipe
In a saucepan, over medium heat, saute the onion and celery in the butter until tender. Add the chicken broth to the pot. Add the next five ingredients, stirring, until heated through and simmering. Slowly stir in the mashed potato flakes until they are fully incorporated into the soup. Add the diced chicken. Simmer for 15 minutes, until soup thickens. Serve with optional toppings and accompaniments.
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