Buffalo Chicken Soup

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Buffalo Chicken Soup + Leigh's Curried Coleslaw

This was okay, though I doubt anyone in our family except Gerard and I would like it. Cole and Gerard said they liked it, I don't know if they were just humouring me or not..... it was just fine, but too many onions (and I didn't even use a whole one), and I don't know how to shred chicken (I did so with my fingers but assume there is a more efficient and correct way to shred chicken). Also, I wouldn't have used so much buffalo sauce (I used 1/2 cup - it was very spicy so I opened another chicken broth and poured some more in). It serves more than 2 like it says. I still have leftovers. I garnished with the parmasean cheese baguettes and green onion, but not cilantro or gorgonzola.

Buffalo Chicken Soup
serves 2 as a meal, 4 as a starter
2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded
2 tablespoons olive oil
1 sweet onion, diced
2 garlic cloves, minced
1 tablespoon flour
32 ounces low-sodium chicken stock
1/3-1/2 cup buffalo wing sauce
1/3 cup freshly grated cheddar cheese
1/4 cup freshly grated parmesan cheese
sliced whole wheat baguettes, toasted with parmesan cheese
sliced green onions, crumbled gorgonzola and cilantro for topping
Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.
Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola.

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