In the words of Rachael Ray, “YUM-O.”
This soup was so easy, delicious, and hubby approved! Luckily, Brett’s not a picky eater and at the risk of hurting my feelings… and possibly going hungry, he never turns down my cooking. Good man ;). When I know he really likes a meal is when he: a) requests it again and b) chooses it over any other food in the house to eat when I’m not home.
I made this soup a few days ago and the following evening I had to go to class. I left him measured out cooked chicken, he had plenty of salad stuff in the fridge and many things he could have heated up from the freezer. While in class I sent him a text asking what he had for dinner and when he replied letting me know that he had some of the soup accompanied by a big “YUM!” I couldn’t help but smile :).
OK ok… no more sappy crap.
I assume you could make this soup in a big pot, but the crockpot is just SO easy. Throw one of those Reynolds Slow Cooker liners in there, then throw or gingerly set (your choice) your ingredients in there and forget about it until dinner time! By the way, if you’re a fan of crockpot cooking and haven’t caught wind of those slow cooker liners, get with the times girl.
I made a roux for this soup, but I think it would be just as tasty without making the roux. If opting out of starting with a roux, I would halve the amount of chicken broth used.
- 3 Tbsp whole wheat flour
- 2 Tsp olive oil
- ½ cup milk
- 3 trimmed boneless chicken breasts - whole is fine, they will shred on their own
- ¾ cup buffalo sauce (I used Frank's)
- 3 Tbsp minced garlic
- 1 cup carrots
- 1 cup chopped celery
- 16 oz chicken broth
- Blue cheese crumbles (optional topping)
- Diced scallions (optional topping)
- Heat olive oil in skillet over medium heat
- Add flour and whisk until slightly thick and bubbly
- Slowly add milk while continuing to whisk
- Once thickened, slowly add broth
- Remove and add to crockpot
- Add all other ingredients and cook on low for 6-8 hours
- Top with scallions and blue cheese and ENJOY!