KNOXVILLE, Tenn. — Buffalo Chicken Soup, presented by Buffalo Mountain Grille
Ingredients
4 Tablespoons Butter
2 Carrots diced
1 Red Onion diced
3 Celery Stalks diced
3 Cloves Garlic diced (or 1/4 teaspoon Garlic Powder)
1 Pound Boneless Skinless Chicken Breast
1/4 Cup Flour
6 Cups Chicken Stock
8 Ounces Softened Cubed Cream Cheese
3/4 Cup Wing Sauce
1 Cup Milk
1/4 Cup Jalapenos diced
1 Tablespoon Parsley
Garnish Suggestions
Bleu Cheese Crumbles
Green Onions
Wing Sauce
Croutons
Ranch Dressing
Tortilla Chips
Directions
Heat large pot over medium heat and melt butter. Add carrots, onion, celery,garlic and jalapenos. Cook for approximately 5 minutes until vegetables become tender.
Blend in flour and cook for 3 more minutes, stirring frequently.
Add all remaining ingredients. Including chicken breast. Bring to a boil and then reduce heat to a simmer and cover. Allow to simmer for 30 minutes.
Remove breast and using forks shred. Stir soup mixture well to insure all ingredients are well blended and then return to shredded chicken to pot.
To serve, ladle soup into bowls. Top with garnishes of choosing.
Buffalo Mountain Grille is located at 205 Oak Ridge Turnpike in Oak Ridge, (865) 481-0515 or visit buffalogrille.com