Buffalo Chicken Soup (Print Version)

# Ingredients:

→ Base

01 - 4 tablespoons butter

02 - 1 small yellow onion, minced

03 - 3 tablespoons garlic, minced

04 - 1 small jalapeño, minced (seeds and membrane removed)

05 - 1 1/2 cups celery, thinly sliced

06 - 1 cup carrots, peeled, sliced and quartered

07 - 1 large russet potato, cubed

08 - 3 tablespoons all-purpose flour

→ Protein & Liquid

09 - 5 1/2 cups chicken broth

10 - 1 pound boneless skinless chicken breast

11 - 1/2 cup Frank's RedHot Wing Sauce

→ Dairy & Seasonings

12 - 4-8 oz cream cheese, softened

13 - 1/2 teaspoon kosher salt, more to taste

14 - 1/8 teaspoon ground black pepper

→ Garnish

15 - Crumbled blue cheese

16 - Sliced green onions

# Instructions:

01 - Heat a dutch oven or large pot over medium-high heat. Melt 2 tablespoons butter, swirling to coat the pan. Add onion and garlic, stirring until fragrant and onions soften, approximately 2 minutes.

02 - Incorporate jalapeño, celery, carrots and potatoes. Cook for 4-5 minutes, stirring occasionally. Add remaining 2 tablespoons butter, allow to melt and stir to coat vegetables. Sprinkle flour over mixture and stir until vegetables are evenly coated.

03 - Gradually add chicken broth, approximately 60ml at a time, stirring continuously. Bring mixture to a simmer, then add chicken. Cover and simmer for 12-15 minutes until chicken is fully cooked.

04 - Remove chicken from pot, shred thoroughly, and return to pot along with Frank's RedHot Wing Sauce. Stir to combine. Add cream cheese and stir until completely melted. Season with salt and pepper, tasting and adjusting as needed.

05 - Ladle into bowls and garnish generously with sliced green onions and blue cheese crumbles if desired.

# Notes:

01 - For gluten-free option, substitute all-purpose flour with 1-to-1 gluten-free flour.

02 - Control heat level by adjusting amount of hot sauce or jalapeño.

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