Buffalo Chicken Soup for Phase 2

Ingredients:nn100 grams of chicken breast, skin removenn2 tablespoons onion, choppednn1 tablespoon of garlicnn2 tablespoons of hot saucenn2 cups of celery, choppednn2 cups of beef broth, fat-freenn1/8 teaspoon of cayenne peppernn1 teaspoon of apple cider vinegarnn2 cups waternn1/8 teaspoon of paprikann¼ teaspoon of saltnnBlack pepper to tastenn nnDirections:nn n

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1. Sautee chopped onion and celery in a pan with about ¼ beef broth. Cook the onion until translucent, and celery until soft.

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2. Add garlic and cook for another minute.

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3. Place chicken breast, cooked onion, beef broth, celery in a slow cooker.

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4. Mix apple cider vinegar, hot sauce, paprika, cayenne, salt, and pepper in a separate bowl. Pour mixture into the slow cooker and cook for 3 to 4 hours.

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5. Pour one and a half cups of soup into a blender, along with some of the chicken. Puree until smooth and add back into the soup.

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6. Serve hot.

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