Monday, October 7, 2013

Spicy Buffalo Chicken Soup Recipe w/Gluten Free Changes

I have been looking for some new soup recipes lately, for two reasons.  The first being, I am now on a gluten free diet (I do not have celiac however) and the second, I found out I have a high sensitivity/slight allergic reaction to tomatoes!

While many recipes calling for noodles can be easily adapted, finding soups that don't use tomatoes or a vegetable base can be a bit more challenging.

I was thrilled when I saw my friend Laura of Elegant Nest had a post over the weekend with several soup recipes.  Many of which did not include tomatoes and could easily be adapted to be gluten free.

So, on Saturday night we decided to give this one a try...

Original source of recipe can be found here.

Buffalo Chicken Soup

Serves 2 as a meal, 4 as a starter

Ingredients:  (gluten free changes are noted in red)

2 boneless, skinless chicken breasts (about 8-10oz), cooked and shredded
2 TBS olive oil
1 sweet onion, diced
2 garlic cloves, minced
1 TBS flour (we used Bob's Red Mill GF All Purpose Flour)
32 ounces low-sodium chicken stock (we use Kitchen Basics)
1/3-1/2 C buffalo wing sauce (we used Texas Pete Buffalo Wing Sauce)
1/3 C freshly grated cheddar cheese
1/4 C freshly grated parmesan cheese
sliced whole wheat baguettes, toasted with parmesan cheese (we used Udi's GF frozen french loaf)
sliced green onions, crumbled gorgonzola and cilantro for topping (we omitted the gorgonzola since we didn't have it on hand)


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.

For a quick weeknight meal you could even pick up a pre-cooked rotisserie chicken and shred that rather than cooking the chicken breasts.

The soup was delicious!!


Vicki @ lifeinmyemptynest said...

Yum with the Gorgonzola cheese! Happy Monday :-)

Leslie said...

This looks so good! I love a little spice and the addition of the cheese.. sounds delicious! I'm so glad your daughter is flying in for the weekend:) We miss them when their gone! xxL

Laura@Elegant Nest said...

Looks delish Lauren! So glad you tried one of my suggestions and liked it. The Chicken Pot Pie Soup was yummy too!

Meg {henninglove} said...

i am making a chicken noodle soup that uses rotisserie chicken, love that stuff!!

Katie Clooney said...

Lauren... this looks positively delish. Will definitely try it. I Love soup and could live on it. Have fun with #2 and send me a pic of the scarf.

Val said...

I love the flavor combination and I adore anything buffalo.

Tiffany @ Savor Home said...

That looks great! Spicy with cheese- love!

Brandi said...

My husband loves a lot of heat added to his food. I would love to try the regular version for him one cold autumn day!

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Katie said...

yum!!! my husband would love this!