It’s chicken soup for a man’s soul, but the
family will like it too.
Amy Richardson kicks up standard chicken soup
with a dose of hot sauce!
Wild Buffalo Style Chicken Soup
3 2/3 cups chicken broth
1/2 cup sour cream
1/3 cup milk
4 tbsp flour
1/8 tsp pepper
1/3 cup Frank’s Red Hot Sauce
2 cups cooked chicken, cubed
Celery hearts ( optional )
In a medium sized sauce pan, bring chicken broth to a boil.
In a separate bowl, whisk together, sour cream, 1/2 of the
milk, and pepper together until smooth. Add remaining milk,
and blend well.
Pour mixture into chicken broth, and bring up to a boil.
When
thickened, stir in Frank’s Red Hot Sauce, and chicken.
Serve with Buttered Bleu Cheese Croutons, fresh celery and
additional hot sauce if desired.
www.greattastebuds.com
Croutons
8 slices, rustic bread, thinly sliced
Butter
Bleu cheese crumbled
8 slices, rustic bread, thinly sliced
Butter
Bleu cheese crumbled
Lightly toast bread in oven or toaster. Spread a thin layer
of butter on to warm toasted bread to melt. Top which bleu
cheese and place in oven under broiler until melted.
Serves 4
For more of Amy’s recipes, check out www.greattastebuds.com.
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