Buffalo Chicken Soup (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1 tablespoon butter.
03 - 1/2 medium onion, chopped.
04 - 2 sticks celery, chopped small.
05 - 2 medium carrots, peeled & chopped.
06 - 1 tablespoon flour.
07 - 1 (1 ounce) packet ranch seasoning.
08 - 4 cups chicken broth.
09 - 1/4 cup Frank's Red Hot Sauce.
10 - 1.5 pounds chicken breasts.
11 - 8 ounces cream cheese.
12 - Salt & pepper to taste.
13 - Optional: blue cheese and scallions.

# Instructions:

01 - Heat oil and butter in pot. Sauté onions, celery, and carrots for 7 minutes.
02 - Stir in flour and ranch seasoning. Add broth and hot sauce.
03 - Add whole chicken breasts, bring to boil then simmer covered 12 minutes. Remove and cut up chicken.
04 - Add cream cheese to soup and stir until melted. Return cut chicken to pot. Season with salt and pepper.
05 - Garnish with optional blue cheese and scallions if desired.

# Notes:

01 - Use very soft cream cheese for best melting.
02 - Can adjust spiciness with more hot sauce.
03 - Can use chicken thighs instead of breasts.

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