Slow Cooker Buffalo Chicken Soup

Buffalo Chicken Soup

3 ribs celery, chopped
4 cloves garlic, minced
1 onion, chopped
1 teaspoon smoked paprika
½ teaspoon salt
1-1.5 pounds boneless, skinless chicken breasts
2 cups broth
½ cup water
½ cup Frank’s (or equivalent) hot sauce
1 cup plain Greek yogurt
Optional topping:  blue cheese, cheddar cheese, parsley and/or celery leaves
Optional add-ins:  1 cup chopped baby spinach, 1 sliced carrot, noodles or rice

Place all ingredients in a slow cooker.  Cook on high 3-4 hours, low for 6-8+.  

Turn slow cooker to warm.

Place yogurt in a bowl and add ½ cup or so of the broth.  Whisk to combine (this tempers the yogurt and helps it not separate or curdle–ew).  Add yogurt mixture to the slow cooker.

Serve with desired toppings.

Serves 6.