Buffalo Chicken Soup
February 23, 2010
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Buffalo Chicken Soup... sure to clear the sinuses! —
large chicken breasts, cut into chunks
whole wheat flour
salt and pepper to taste
unsalted butter, divided
carrots, peeled and sliced
stalks of celery, sliced
Frank's Red Hot Sauce
blue cheese, for topping
In This Recipe
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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!
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