Buffalo Chicken Soup

Ingredients

• Chicken Breast150 g
• Oil1 teaspoon (5 ml)
• Milk1/4 cup (60 ml)
• Paprika1/2 teaspoon (2 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Butter1 tablespoon (30 g)
• Tomato Sauce2 tablespoon (28 g)
• Potato1/2 medium (90 g)
• Cheese1 slice (25 g)

Instructions

1. 1

   Step 1

   For this recipe you can use chicken broth instead of water if desired.

2. 2

   Step 2

   Sauté the diced carrot and half the chopped garlic in an oiled pot for 2 minutes until softened.

3. 3

   Step 3

   For the buffalo sauce, mix the melted butter with the tomato sauce, paprika, remaining chopped garlic or garlic powder, salt and pepper to taste. If you want, you can add a little cayenne pepper or sriracha sauce.

4. 4

   Step 4

   Add the chicken, diced potato and buffalo sauce. Cover with water and let boil. Then lower the heat and let simmer for 20 minutes over medium heat.

5. 5

   Step 5

   Once cooked, remove half of the diced potatoes and the chicken.

6. 6

   Step 6

   Put the potatoes, milk and a little water if desired in a blender cup and blitz. Then place the chicken breast on a cutting board and shred using two forks.

7. 7

   Step 7

   Transfer the mixture and shredded chicken back into the pot, mix well, salt to taste and serve.

8. 8

   Step 8

   Top with cheese. You can use any white cheese yo prefer, such as mozzarella, feta, cottage or ricotta cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Buffalo Chicken Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.