If you enjoy spicy buffalo wings and a hearty soup, this recipe is for you. It combines all the flavor of buffalo wings with tons of fresh vegetables. Quinoa also makes a guest appearance, helping to thicken the soup. It is a wonderful recipe to keep in your back pocket for when you are tired of chili and want to switch things up. I used grass-fed butter, organic broth and organic chicken. All can be found at your local supermarket or health food grocer.
1/2 C hot sauce
2 tbsp butter
1 tsp apple cider vinegar
2 tbsp olive oil
1-2 chicken breasts, diced
1/2c red onion, diced
1 tsp minced garlic
1 tsp paprika
2 tsp dried dill
2 golden potatoes, diced
2 C celery, thinly sliced
1 C carrots, thinly sliced
1 C whole milk
3 C chicken broth
2/3 C quinoa (optional)
Sea salt and black pepper to taste
Scallions, cilantro and blue cheese for garnish
In a small saucepan over low heat, melt butter, whisk in hot sauce and apple cider vinegar. Set aside.
In a medium pot, heat olive oil over medium heat, add chicken. Cook for 3-4 minutes. Add 2 tbsp of the buffalo sauce and stir.
Add carrots, celery, and onion. Stir. Cook for 5 minutes covered.
Add potatoes, dill, paprika, and garlic. Cook covered 5 minutes longer.
Add chicken broth, cream and buffalo sauce. Simmer 15 minutes with lid slightly opened.
Stir in quinoa and cook an additional 15 minutes.
Label into bowls and serve with scallions, cilantro and blue cheese if desired.