Spicy Buffalo Chicken Soup

This is a recipe that my family loves for me to make. It's one of those meals I try to make at least once a month! It's great for cold nights.
I got this recipe from:

What you need:
4 boneless skinless chicken breasts
1 sweet onion, diced
2 stalks celery, diced
2 garlic cloves, minced
48 ounces low-sodium chicken broth
⅔-1 cup buffalo wing sauce (depending on how spicy your wing sauce is and how spicy you like it)
½ cup heavy cream
2 Tablespoons cornstarch
½ cup freshly grated cheddar cheese
Green Onions
1 avocado, sliced
What you need to do:
Place chicken, celery, onion, garlic, broth, and wing sauce in the Crockpot. Cook on low for 6-8 hours. Remove chicken from Crockpot and use two forks to shred it.
Create slurry by whisking the cornstarch into the heavy cream. Add the mixture into the crockpot, turn it up to high, and cook for 20-30 minutes or until soup is thickened slightly.

Dish soup into bowls, top with slices of avocado, green onions, and cheddar cheese. Serve hot.

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