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Buffalo Chicken Soup
A vegetable-packed take on a game-day favorite.
Serving Size: 5 People, Prep Time: 15 Minutes, Cook Time: 10 Minutes
Ingredients
Instructions
Ingredients
1/2
1x
2x
3x
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2-4
tbsp
olive oil
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1/2
onion
diced
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1
large turnip
diced
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2
cups
potatoes
diced
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1
cup
cabbage
thinly shredded & chopped
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1
cup
arugula
chopped
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4
cupes
chicken broth
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1/4
cup
Italian parsley
chopped
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8
buffalo chicken wings
shredded
Instructions
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Dice onions, turnips, and potatoes, and set aside. Shred buffalo chicken (remove the bone is using chicken wings).
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In a pot, sauté diced onions, then turnips and potatoes, stirring frequently.
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Add in the shredded chopped cabbage and arugula and turn until cooked. Add salt and pepper to taste.
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Add in shredded buffalo chicken. When heated, pour in the chicken broth.
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Serve when hot and top with the chopped Italian parsley.
Notes
If you're looking for a shortcut, use leftover chicken wings from your favorite takeout restaurant!
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