Author Notes
Buffalo Chicken Soup... sure to clear the sinuses! —mtlabor
Ingredients
-
2
large chicken breasts, cut into chunks
-
1/4 cup
whole wheat flour
-
salt and pepper to taste
-
2 tablespoons
unsalted butter, divided
-
1
onion, diced
-
2
carrots, peeled and sliced
-
2
stalks of celery, sliced
-
4 cups
chicken broth
-
1/4 to 1 cups
Frank's Red Hot Sauce
-
1 cup
shell pasta
-
blue cheese, for topping
Directions
-
In a medium bowl, add flour, salt, and pepper. Dredge the chicken chunks and set aside.
-
In a dutch oven over medium heat, melt 1 tablespoon of butter. Add the chicken and cook until browned on all sides. Remove the chicken and set aside again.
-
Add remaining tablespoon of butter to pot and add vegetables. Cook until soft and translucent, about 10 to 15 minutes, stirring occasionally.
-
Add back in the chicken, chicken stock, hot sauce, and shells. Cook until noodles becomes soft. The longer you let it sit, the spicier it will get!
-
Top with blue cheese and dig on in!
See what other Food52ers are saying.