Buffalo Chicken Soup Recipe

INGREDIENTS

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 cup red onion chopped
• 2 stalks celery chopped
• 2 carrots chopped
• Kosher salt to taste
• Ground black pepper to taste
• 1 clove garlic minced
• 1 tablespoon all-purpose flour
• 4 cups low-sodium chicken broth
• ½ cup ranch dressing▢¼ cup Buffalo sauce plus more to taste
• 1 ½ pounds boneless, skinless chicken breasts
• 8 ounces cream cheese room temperature and cut into cubes
• Chopped green onions and blue cheese crumbles for garnish

INSTRUCTIONS

• In a Dutch oven set over medium-high heat, melt the oil and butter together. Add the onion, celery, and carrots, season with salt and pepper, and sauté for 5-6 minutes, until softened. Add the garlic and cook for 30 seconds.1 tablespoon olive oil,1 tablespoon unsalted butter,1 cup red onion,2 stalks celery,2 carrots,Kosher salt,Ground black pepper,1 clove garlic
• Add the flour, stirring to coat the vegetables.1 tablespoon all-purpose flour
• Pour in the chicken broth, ranch, and Buffalo sauce.4 cups low-sodium chicken broth,½ cup ranch dressing,¼ cup Buffalo sauce
• Add the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, until the chicken is fully cooked.1 ½ pounds boneless, skinless chicken breasts
• Remove the chicken, transfer to a bowl to cool slightly, then shred or chop it.
• Increase the heat to medium-high. Add the softened cream cheese cubes, stirring well until the cheese is melted and incorporated.8 ounces cream cheese
• Add the shredded chicken back to the pot, stir well, and cook until warmed through. For a spicier soup, add more Buffalo sauce. Serve garnished with green onions and blue cheese.Chopped green onions and blue cheese crumbles

NOTES

Storage: Store soup in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this soup. When frozen and thawed, creamy soups can become grainy.