Ingredients
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion chopped
- 2 celery stalks chopped small
- 2 medium carrots peeled and chopped
- 2 garlic cloves minced
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried dill
- 1 1-ounce packet ranch seasoning
- 4 cups low-sodium chicken broth
- 1/4 cup Buffalo wing sauce
- 1 1/2 pounds chicken breasts skinless and boneless
- 8 ounces cream cheese softened
- Salt and pepper to taste
- Chopped green onions optional, for garnish
- Blue cheese crumbles optional, for garnish
Instructions
- Heat a large soup pot over medium-high heat. Add olive oil and unsalted butter. Once melted, add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are soft.
- Add the garlic and sprinkle the flour, onion powder, dried dill, and ranch seasoning over the sautéed vegetables. Stir for 1 minute. Pour in the chicken broth and buffalo wing sauce.
- Add the chicken breasts to the pot. Increase the heat to bring the mixture to a boil, then reduce to a simmer and cook for 10-15 minutes until the chicken is fully cooked.
- Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup and add the cream cheese. Stir continuously until the cream cheese melts and the soup becomes smooth.
- Season with salt and pepper, then simmer for an additional 3 minutes. Serve hot, with chopped green onions and blue cheese crumbles as optional garnishes.
