Buffalo chicken soup
1 lb chicken Breast
2 Tbsp rice flour (You can use regular all-purpose flour if you are not making it GF)
salt and pepper
1 Tbsp butter
1 onion
2 carrots
2 stalks of celery
4 c chicken broth
1/2 cup Frank's Hot Sauce
1 c Noodles (I use Schar Penne)
3/4 c blue cheese, crumbled (Optional)
· Dredge the chicken cubes in flour, and season lightly with salt and pepper.
· Melt the butter in a big pot, and brown the chicken on all sides.
- Remove the chicken from the pot and stir in the vegetables.
· Cook the vegetables over medium-low heat until softened.
· Add the chicken and stir in the chicken broth, hot sauce and noodles.
· Bring to a simmer and cook about fifteen minutes, until noodles are tender. Or you can cook the noodles to al dente in another pot drain and rinse. I do this when Toby wants to take it to work and reheat. All he has to do is heat the soup up and add the cold noodles.
· Serve with Bleu cheese if you like, I don't because I do not like Bleu cheese!
· Cook the vegetables over medium-low heat until softened.
· Add the chicken and stir in the chicken broth, hot sauce and noodles.
· Bring to a simmer and cook about fifteen minutes, until noodles are tender. Or you can cook the noodles to al dente in another pot drain and rinse. I do this when Toby wants to take it to work and reheat. All he has to do is heat the soup up and add the cold noodles.
· Serve with Bleu cheese if you like, I don't because I do not like Bleu cheese!
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