Tuesday, July 24, 2012

Buffalo Chicken Soup

1 pkg of chicken breast (3-4 breasts)
1 container chicken stock (from Trader Joes) (about 3-4 cans)
½ bottle of Frank’s Red Hot BUFFALO sauce
1 whole celery heart, chopped fine (including leaves)
4 large carrots, shredded
3 cloves garlic, minced
½ white onion, chopped
1 container sour cream
2 small cans cream of chicken soup
3-5 cups milk, depending on the consistency you want
Juice of 1 lemon
Celery seeds 1 tsp
Celery salt to taste, 1-2 tsp
Smoked paprika to taste (start with 1/8 tsp, I used about ¼ tsp)
Salt and pepper to taste
2 packages of frozen Jasmine rice (from Trader Joes) microwaved for about 2 minutes or about 4 cups       cooked jasmine or basmati rice.
1 wedge blue cheese, split in half
Green onions, chopped

1. Place chicken, stock, celery seeds and hot sauce in stock pot and simmer on low for 1-1.5 hours until chicken is cooked through and you’re able to shred it with a fork. Leave all of the broth in the pot.

2. While the chicken is simmering, chop celery, onion and garlic and set aside.

3. After chicken is shredded return it to the pot with the cooking broth and add celery, onion, garlic, paprika and celery salt. Set heat to medium. When the soup starts to boil, add milk (start with 3 cups, add more to desired consistency), cream of chicken soup and sour cream. Crumble ½ wedge of blue cheese. Return to low boil and add lemon juice and crumbled blue cheese. At the end of cooking time, add cooked rice and stir.

4. Top with crumbled blue cheese and chopped green onions.