How crazy was that power outage last night in the Superbowl arena?! I immediately hopped on Twitter to see all of the chatter surrounding the drama. I giggled all through the references to Bain (Batman's nemesis) making an appearance. Too funny.
We had a very low-key Superbowl Sunday but the food was delicious and I'll be recapping those apple nachos soon!
As for now, it's healthy eating to reverse the Superbowl eating. One way for me to reign it back in is with broth-based soups. When I saw this recipe for Buffalo Chicken Soup on Pinterest recently, I was sold. My buffalo-wing-lovin' husband had a real treat coming his way, and I was jazzed to find a brothy soup that looked easy and unique.
We absolutely will be keeping this recipe in our favorites file. To save on time, I shredded a rotisserie chicken. Other than that and omitting the cilantro, I kept to the original recipe (below).
Recipe (From How Sweet It Is)
Buffalo Chicken Soup
serves 2 as a meal, 4 as a starter
2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded
2 tablespoons olive oil
1 sweet onion, diced
2 garlic cloves, minced
1 tablespoon flour
32 ounces low-sodium chicken stock
1/3-1/2 cup buffalo wing sauce
1/3 cup freshly grated cheddar cheese
1/4 cup freshly grated parmesan cheese
sliced whole wheat baguettes, toasted with parmesan cheese
sliced green onions, crumbled gorgonzola and cilantro for topping
Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.
Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola.
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