Buffalo Chicken Soup for Phase 2

Ingredients:

100 grams of chicken breast, skin remove

2 tablespoons onion, chopped

1 tablespoon of garlic

2 tablespoons of hot sauce

2 cups of celery, chopped

2 cups of beef broth, fat-free

1/8 teaspoon of cayenne pepper

1 teaspoon of apple cider vinegar

2 cups water

1/8 teaspoon of paprika

¼ teaspoon of salt

Black pepper to taste

Directions:

1. Sautee chopped onion and celery in a pan with about ¼ beef broth. Cook the onion until translucent, and celery until soft.
2. Add garlic and cook for another minute.
3. Place chicken breast, cooked onion, beef broth, celery in a slow cooker.
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.
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.
6. Serve hot.