Buffalo Chicken Soup (Print Version)

# Ingredients:

01 - 1 spoon butter.
02 - 1 onion, cut up.
03 - 2 carrots, peeled and cut.
04 - 2 celery sticks, cut up.
05 - 2 garlic cloves, tiny cut.
06 - 6 cups chicken broth.
07 - 2-3 chicken breasts (1 1/2 pounds).
08 - 3/4 cup hot sauce.
09 - 1 pack ranch mix.
10 - 1 spoon worcestershire.
11 - Salt and pepper.
12 - 8 oz soft cream cheese.
13 - 1 1/2 cups shredded cheddar.
14 - Blue cheese if you want.
15 - Green onions for top.
16 - Chips for crunch.

# Instructions:

01 - Melt butter in big pot.
02 - Cook onion, carrots, celery 5 minutes.
03 - Add garlic, cook 1 minute.
04 - Pour in broth, scrape pot bottom.
05 - Add chicken, let bubble. Cover 20-25 minutes, flip once.
06 - Take chicken out, pull apart.
07 - Put chicken back. Add hot sauce, ranch, worcestershire, salt, pepper.
08 - Cut up cream cheese, add. Let sit 5 minutes, then stir till melty.
09 - Mix in cheddar till smooth. Taste, add more seasoning if needed.
10 - Top bowls with blue cheese, onions, chips if you want.

# Notes:

01 - Keeps 3 days in fridge, 2 months frozen.
02 - Can use pre-cooked chicken.
03 - Skip carrots for keto diet.
04 - Add more hot sauce if you like heat.
05 - Heavy cream works instead of cream cheese.

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