Buffalo Chicken Wing Soup
Ingredients
- 2 pounds boneless, skinless chicken breast (or about 3 cups cooked shredded chicken)
- 1/2 cup onion, diced
- 1/2 cup celery, chopped
- 1 garlic clove, minced
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups half and half
- 4 oz cream cheese
- 1/2 cup ranch dressing
- 2 cups low sodium chicken broth
- 1/2 cup hot sauce
Instructions
- Preheat oven to 350 degrees. Line a medium baking sheet with aluminum foil. Season chicken breasts with salt, pepper and a dash of oregano. Place on baking sheet and bake for about 40 minutes until chicken is cooked thoroughly. Set aside until cool to touch then shred chicken with a fork and set aside.
- Melt butter in a large sauce pot on medium heat.
- Add onion, celery and garlic and cook until tender, about 7 minutes.
- Add in flour and stir until combined.
- Slowly add in half and half a few tablespoons at a time, stirring well after each addition and sauce is thick before adding more. Continue until all half and half is added.
- Stir in cream cheese and ranch and stir until cream cheese is melted.
- Sit in chicken broth.
- Stir in shredded chicken and hot sauce and cook until chicken is heated.
- Turn to low and simmer for at least 15 minutes stirring occasionally.
Notes
I also use fat free half and half and light Ranch dressing but you can use regular as well.