Buffalo Chicken Soup

It’s official. Cold and flu season is here in full force. The husband has been sick for over a week now, with no signs of the symptoms letting go anytime soon. The kid had a brief bout with the stomach flu. I have managed to stay healthy thus far. Which is definitely not the norm. I am usually the one to bring the germs and spread them to the whole family. Here’s hoping that I can make it through the season without an attack!

But if flu season has you feeling down, I suggest trading in your chicken noodle soup for this buffalo chicken soup. It is sure to clear your sinuses right out! Though the hot sauce, probably not recommended for sore tummies so if that’s the case – stick to tradition!


Buffalo Chicken Soup

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What you Need

Half white onion, diced

4 cloves garlic, minced

2 cups celery, diced

1- 32oz carton of organic chicken stock

1 tsb olive oil

1 ½ cup franks red hot  + 1 cup (or desired hot sauce)

3 chicken breasts

2 tsp Wing Seasoning (I mix the seasonings in this recipe in a small shaker.)

2 cups water

½ cup gluten free flour, tapioca starch or arrowroot powder

Blue cheese crumbles, to garnish

 

What to Do

Fill a large pot within 2 inches of the top with water and place over high heat. Once boiling, add chicken breasts. Boil for approximately 20 minutes until cooked through. Then set aside and let cool. Then shred with two forks.

In a large pot or stockpot, add 1 tbs coconut oil over medium heat and let melt. Add all ingredients (except flour + 1 cup frank’s) and bring to a boil for about 5 minutes to soften the veggies. Then turn heat down to low and let simmer for 10 minutes. Add additional hot sauce and flour – STIR CONSTANTLY until flour is dissolved. Then cover and let simmer for about 30 minutes so the soup gets nice and flavorful.

Garnish with blue cheese and a dollop of blue cheese dressing, if you like. Dip some carrots in that shit, and enjoy! (oops, sorry for the language. Good thing I don’t have to censor my own blog!)

 

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