Eileen's Buffalo Chicken Soup

Spicy, hearty chicken soup

Yield: 1 serving
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  • 3 boneless, skinless chicken breast halves (about 1.5 pounds) boiled and shredded
  • 2 tablespoon(s) olive oil
  • 1 sweet onion diced
  • 2 carrots peeled and diced
  • 1 stalk(s) celery chopped
  • 4 clove(s) garlic minced
  • 2 tablespoon(s) flour
  • 2 quart(s) low sodium fat free chicken stock
  • 3/4 cup(s) buffalo wing sauce
  • 2/3 cup(s) cheddar cheese freshly grated
  • 1/2 cup(s) parmesan cheese freshly grated
  • 1 bag(s) boil in bag white rice


  1. 1. Heat a large pot over medium heat. Add olive oil, onions and carrots, stirring to coat. Sprinkle with salt, and cook about 5 minutes. Add celery and garlic and cook 1-2 more minutes.

  2. 2. Sprinkle with flour and cook 1-2 more minutes, stirring constantly.

  3. 3. Add in chicken stock, buffalo sauce and grated cheeses stirring constantly. Bring to a boil, add rice, then reduce heat and let simmer for 15-20 minutes, stirring occasionally.

  4. 4. Garnish with cilantro or scallions if desired.
December 2013

This recipe is a personal recipe added by amddoody and has not been tested or endorsed by MyRecipes.

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