Having lived with Fenrir for three years, I have picked up a couple of tricks and recipes of my own, but also have developed my own sense of culinary exploration especially as poverty has become a bigger issue for me. Therefore, today, due to the continuing polar vortex and my previously very ill state, I have create the most delicious of all the vitamin-giving chicken soups — Buffalo Chicken Soup, beloved by sick sports and wings fans around the world.
– 1 and 1/2 Cups of Chicken Broth
– 1 Cooked Chicken Breast (or more)
– A little more than 1/4 a cup of Whole Milk or Half-and-Half Cream
– 2 Tablespoons of All-Purpose or Whole Wheat flour
– 2 Tablespoons of Buffalo Sauce (or, if you’re like me, 4 tablespoons)
– 3/4 of a cup of shredded cheese (or more)
– 1/2 of a small onion
– 1 stalk of celery (optional)
– Half a large carrot (optional)
Make sure you chop up all your vegetables and cook your chicken breast before getting everything going. I baked my chicken breast since I didn’t have to keep too much of an eye on it while I was chopping up my vegetables, at 375 degrees for 15 minutes with garlic salt.
First, put your pot over the fire (full heat) and melt the butter in it. Then you’ll add your vegetables, though you should add carrots first since those will take longer to cook, and your onions and celery will burn in that time. Then, when the onions are starting to turn in color, add the flour and cook for another minute or two.
Then add the broth and milk to together, stirring them slowly and cooking it for about a minute or two at medium heat. Add the buffalo sauce (as high as your tolerance goes), stir for a few seconds before dropping in the chicken and cheese. Let the soup cook for another minute or two at a simmering heat.
Pour it out into how many bowls you need and enjoy the warm and spicy deliciousness. It’s great cause it has all the warmth and vitamins of chicken soup, but the buffalo sauce will help clear out some of that nasty congestion.
In terms of substitutions, you can use vegetable broth and soy cheese (or animal rennet free cheese) and take out the chicken if you want to make it vegetarian or kosher. If you are vegan or lactose intolerant, I’m not sure what you can swap the milk or cream for; you can look for something with the same fat content, or use soy milk and a little cornstarch (be sure to mix it with water first!) to thicken it up. Cornstarch can also be a good substitute for the flour if you have gluten allergies.