Buffalo Chicken Soup
Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.celiaccentral.org/
1 large onion, peeled and finely chopped
5 slices of bacon, finely scissored (check the label for gluten-free)
1 tbsp olive oil
4 large carrots, peeled and cut into small dice
4 cloves of garlic, peeled and finely crushed
1 1/2 - 2 lbs. of boneless, skinless chicken thighs. Take off excess fat, then cut chicken in half lengthwise and then cut into thin strips. Chicken breast becomes too dry and chewy.
2 tsp smoked paprika
¼ tsp of ground chipotle or about 1 tsp pureed canned chipotle or gluten-free hot sauce of your choice.
4 cups gluten-free chicken broth
Pinch of fresh black pepper
¼ cup gluten-free cornstarch
1 cup 1% milk
1/2 cup half-and-half. For fewer calories, substitute fat-free half-and-half or use whole milk. Heavy cream is wonderful but adds a lot of calories.
¼ cup blue cheese crumbles* (Check the label to make sure it does not contain gluten. If you’re not a big fan of blue cheese, go light on this and give guests a bowl of crumbles so they can add to taste)
- Put onion, bacon and oil in large pan, and gently cook until onion is soft and turning golden.
- Add carrots and cook gently for about 5 more minutes.
- Stir in chicken strips, smoked paprika and chipotle (or hot sauce). Stir well so chicken is covered in spice mix and let cook for about 5 minutes until chicken is seared on all sides.
- Stir in garlic, chicken broth and freshly ground black pepper. Bring to a boil, then turn down to a simmer and cook covered for about 30 minutes until carrots and chicken thighs are tender.
- Blend cornstarch with 1% milk, and add this mix to pan. Cook, stirring occasionally, until soup thickens. Then, let cook for about 3 more minutes to ensure cornstarch is cooked out with no raw flour taste left. Add half-and-half.
- Taste soup and see if you want more pepper or hot pepper. You probably won’t need salt since the blue cheese will add sodium.
- Add blue cheese, turn off heat and allow soup to stand for a few minutes. Then stir well to mix blue cheese throughout the soup.
- Serve and enjoy.
- Tips: Add more blue cheese as desired and use cream instead of milk and half-and-half for an amazing creamy taste, but beware – that also increases calories. Adjust the amount of heat to suit yourself and use whatever ground chili or bottled hot sauce you typically use that is gluten-free. Just remember: the hotter you make soup, the more people will drink at a party to cool down their mouths, so have plenty of water or milk to cool the flames! I have also added small cubes of cooked Yukon gold or other firm potatoes to the soup. Don’t cook them from raw in the soup, as they will become too soft. I have also added leftover homemade creamed spinach to the soup for a tasty twist. A final tip: Make this 1-2 days ahead of your party, then reheat and serve in slow cooker.
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