Buffalo Chicken Soup (Print Version)
# Ingredients:
01 -
1 onion, chopped up.
02 -
1 spoonful of butter.
03 -
2 garlic cloves, minced real small.
04 -
2 carrots, peeled and sliced.
05 -
2 celery sticks, diced.
06 -
6 cups chicken stock.
07 -
2-3 chicken breasts (about 1.5 pounds).
08 -
3/4 cup spicy hot sauce.
09 -
1 packet of ranch seasoning.
10 -
1 spoon of worcestershire sauce.
11 -
Salt and pepper to taste.
12 -
8 oz of soft cream cheese.
13 -
1 1/2 cups grated cheddar.
14 -
Optional: blue cheese crumbles.
15 -
Green onions for garnish.
16 -
Chips for topping or sides.
# Instructions:
01 -
Heat butter in a big pot until melted.
02 -
Sauté the onion, celery, and carrots for about 5 minutes.
03 -
Stir in garlic and cook just for a minute.
04 -
Add in chicken stock, making sure to scrape the pot’s bottom to loosen up stuck bits.
05 -
Toss in chicken and bring to a simmer. Cover the pot and cook for 20-25 minutes, flipping halfway through.
06 -
Take the chicken out of the pot and shred it into small pieces.
07 -
Put the shredded chicken back in the pot. Stir in hot sauce, ranch seasoning, worcestershire, plus a bit of salt and pepper.
08 -
Slice up the cream cheese and toss it in. Let it sit for a few minutes, then mix till melted and smooth.
09 -
Mix in the cheddar cheese until it's blended well. Taste test and tweak the seasoning if needed.
10 -
Dish into bowls and sprinkle with green onions, blue cheese crumbles, or chips on top if you like.
# Notes:
01 -
Good for 3 days in the fridge or 2 months in the freezer.
02 -
You can use pre-cooked chicken instead.
03 -
Leave out the carrots for a low-carb option.
04 -
Like it extra spicy? Add more hot sauce.
05 -
Heavy cream can replace cream cheese if preferred.