Buffalo Chicken Soup

2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded

2 T. olive oil

1 sweet onion, diced

2 T. minced garlic

1 T. flour

32 ounces low-sodium chicken stock

1/3-1/2 cup buffalo wing sauce

1/3 cup freshly grated cheddar cheese

1/4 cup freshly grated parmesan cheese

 

1.  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.

2.  Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly.

3.  Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.

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