Effortless Buffalo Chicken Soup (Print Version)

# Ingredients:

01 - 3/4 cup wing sauce.
02 - 1 1/2 cups cheddar, shredded.
03 - 6 cups chicken stock.
04 - Salt and black pepper.
05 - Blue cheese, if you'd like.
06 - A packet of ranch seasoning mix.
07 - 1 stick celery, diced.
08 - 1-2 chicken breasts (around 1 1/2 lbs).
09 - Green onions for garnish.
10 - 2 scraped carrots, chopped.
11 - 1 small onion, diced.
12 - 1 tbsp Worcestershire sauce.
13 - Cream cheese, 8 oz, softened.
14 - 2 garlic cloves, finely chopped.
15 - Corn chips for dipping.
16 - 1 spoon butter for cooking.

# Instructions:

01 - Put butter in a large pot and let it melt gently.
02 - Add the onion, celery, and carrots. Let it cook for 5 minutes.
03 - Mix garlic into the pot. Cook for 1 more minute.
04 - Pour the chicken stock into the pot. Stir well, making sure nothing's stuck at the bottom.
05 - Place the chicken in the pot. Once it starts to simmer, cover it up and let it cook for 20-25 minutes. Flip it halfway.
06 - Take the chicken out and use two forks to shred it into pieces.
07 - Put the shredded chicken back in the pot. Stir in Worcestershire, hot sauce, ranch mix, salt, and pepper.
08 - Toss in the cream cheese chunks. Let them sit a few minutes so they soften, then mix until it's smooth.
09 - Stir in the cheddar until it all melts together. Taste it and adjust seasoning if necessary.
10 - Spoon into bowls and finish with green onions, chip crumbles, or blue cheese if you want.

# Notes:

01 - Can be kept in the fridge for 3 days or frozen for up to 2 months.
02 - Use leftover or pre-cooked chicken for less work.
03 - Want keto? Leave out the carrots.
04 - Turn up the heat by adding extra wing sauce.
05 - Heavy cream can replace the cream cheese if you'd prefer.

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