Buffalo Chicken Soup

Step 1

In a large soup pot or Dutch oven, heat the olive oil over medium-high heat, and then cook the onions, carrots, and celery for 4-5 minutes or until the onion is translucent. The carrots and celery don't need to be soft at this time.

Step 2

Add the garlic to the veggies and cook for another 3 minutes or until fragrant.

Step 3

Stir one tablespoon of flour into the vegetables.

Step 4

Then place the chicken breasts on top of the vegetable mixture and slowly pour the chicken broth over the top. Give the soup a couple of stirs.

Step 5

Bring the soup to a boil and then reduce it to a simmer. Cook the chicken breasts until they are thoroughly cooked through, about 10-15 minutes.

Step 6

Remove the chicken from the soup, put it onto a plate, and place it to the side until it is cool enough to handle.

Step 7

Check the vegetables; if they are tender, continue with the next step or simmer until the veggies are cooked.

Step 8

Reduce to medium low heat and add the cream cheese, blue cheese crumbles, garlic powder, onion powder, and hot sauce to the soup. Start with 1/4 cup hot sauce, and add more if you want it spicier.

Step 9

Stir until the cream cheese, and blue cheese melts into the soup. Please note sometimes the cream cheese takes a few extra stirs until it's smooth.

Step 10

Shred the chicken breasts and then stir the shredded chicken into the soup. Cook for 3-5 minutes or until hot.

Step 11

Taste for salt and pepper and add if needed.

Step 12

After the soup is ready, ladle it into bowls and garnish with more blue cheese crumbles, green onions, and parsley.