Snow Day.
That was sooooooo last Sunday week 
Considering it’s supposed to be 70 degrees come Thursday!
Heck yea, my kinda winter weather…
But, in remembrance of the winter-that-never-was, how about a soup recipe for perhaps that one chilly day that creeps in with the “gift” of the white fluffy stuff?
Ya know, just for old times sake 
I can’t take a single ounce of credit here ya’ll. Jess has yet again wow’ed me another easy-to-make, even easier-to-eat recipe idea.
This time in the form of a Buffalo Chicken Soup.
Velvety smooth and spicy, this soup is super easy to make and also has the potential for many different variations.
So here’s mine, which incorporated chicken thighs in lieu of white breast meat and a shredded salsa jack cheese in lieu of Parmesan and cheddar.
It’ll be on the table in no time, ya know, so you can get back to loungin’ on the couch with your bottle glass of wine, endless hours of tv, computer activity or whatever it is you do on a snow day…
Not that I speak from experience or anything.
Organic chicken thighs, boneless & skinless.
I happen to prefer thigh meat over chicken breast most of the time. It adds a deeper flavor and makes for a richer, more velvety broth.
It’s also nicer on my wallet. Just sayin’…
To each their own?
Simply poached in boiling water until cooked through, then shredded and seasoned with sea salt & black pepper.
Quintessential feel-good flavor combo? - onions and garlic.
What doesn’t end well with these two involved?
Lil’ bit of flour to thicken things up…
Followed by some organic low sodium chicken broth…
And a long time friend, Frank’s Buffalo sauce, goes into the mix.
Soup me.
Finish it all off with some cheese, salsa jack cheese if you can find it.
I picked up this random purchase at the local Food Lion and it turned out to be a most delicious find. Really good!
Now all there is left to do is to serve 
Best step ever?
I topped my buffalo chicken soup with some crushed tortilla chips…
Additional grated salsa jack cheese…
And sliced green onion…
And it was gooooooooooood!!! 
Jess recommends topping with sliced whole wheat baguettes (toasted with parmesan cheese), sliced green onions, crumbled gorgonzola and cilantro - which I also think sounds amazinggggg.
I just didn’t have them on hand. So I improvised, what’s new
Make this soup y’all, not only is it super easy but it’s really darn delicious too!
Buffalo Chicken Soup, inspired by HowSweetEats Serves 4 To serve: crushed tortilla chips, sliced green onion, additional grated cheese. 1. Poach chicken in boiling water (enough to cover), for about 10 minutes or until it’s cooked through. Remove from pot, shred (use 2 forks) and season with sea salt & black pepper. 2. In same pot used for cooking chicken (discard cooking liquid), heat up 1 tblsp olive oil over medium heat. Add onion, cooking for about 5 minutes. Next, add garlic for another minute or so. Lastly, add flour, stirring for another minute or two until it thickens up but doesn’t burn. 3. Add cooked chicken back to the pot along with chicken broth, buffalo sauce and water. Simmer for 10 minutes to let the flavors combine. 4. Finally, stir in grated salsa jack cheese, until melted throughout. Serve! w/ crushed tortilla chips, green onions and additonal shredded cheese to top.
If anything, it will be some low-key yoga just to get my body moving?
cookinfanatic
cookinfanatic
cookinfanatic
cookinfanatic
