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Writer's pictureMichaelyn and Melissa

Buffalo Chicken & Vegetable Soup

If you're into all things spicy, like I am, then look no further! This soup recipe is for you!



Ingredients

- Rotisserie Chicken, 1 whole chicken, deboned (no skin)

- Celery, 3/4 cup, chopped

- Carrots, 2 medium, chopped

- Onion, 1/2 cup, cubed

- Jalapenos, 2 fresh, sliced thin

- Frank's Red Hot Buffalo Wing Sauce, 1/4 cup

- Cayenne Pepper, 1/2 Tbls.

- Minced Garlic, 2 tsp.

- Tony Chacheres Creole Seasoning, 2 tsp.

- Chicken Broth, 3 cups

- I Can't Believe It's Not Butter, 2 Tbls.


Directions

1. Saute' vegetables, jalapenos and garlic together in a pot with ICBINB, until soft. Now add broth, wing sauce and seasonings. Mix together well.

2. Now add chicken and stir. Bring to a boil, then directly down to a simmer. Allow to simmer for 5-10 minutes on low-medium heat.

3. Serve & Enjoy!



Makes 6 servings. 0 Freestyle points per serving.



***For a less spicy soup, feel free to leave out the jalapenos and seasonings, substituting with only salt and pepper to taste.***




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