Buffalo Chicken Soup (Print Version)

# Ingredients:

01 - 1 tablespoon butter.
02 - 1 tablespoon olive oil.
03 - 1/2 medium onion, diced.
04 - 2 carrots, peeled and chopped small.
05 - 2 celery stalks, finely chopped.
06 - 1 tablespoon all-purpose flour.
07 - 1 ounce packet ranch seasoning mix.
08 - 4 cups chicken stock.
09 - 1/4 cup Frank's hot sauce.
10 - 1.5 lbs chicken breasts.
11 - 8 oz cream cheese.
12 - Season with salt and pepper.
13 - Optional toppings: scallions and crumbled blue cheese.

# Instructions:

01 - In a large pot, warm butter and oil together. Sauté carrots, celery, and onions for around 7 minutes.
02 - Mix in ranch mix and flour. Pour in hot sauce and chicken broth.
03 - Toss in whole chicken breasts. Boil, then simmer covered for 12 minutes. Take out chicken and shred or chop it.
04 - Add cream cheese, whisk till it’s smooth. Put the cut chicken back in. Sprinkle in salt and pepper for taste.
05 - If you like, sprinkle with blue cheese or scallions before serving.

# Notes:

01 - For smoother texture, let cream cheese sit at room temperature first.
02 - Feel free to tweak spice levels by adding extra hot sauce.
03 - Chicken thighs work just as well as breasts.

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