Buffalo Chicken Soup

Buffalo Chicken Soup

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 stalks celery, finely chopped (plus extra for garnish)
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
• 1/2 cup buffalo wing sauce (adjust to taste)
• 1/2 cup heavy cream or half-and-half
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (plus extra for garnish)
• Salt and pepper to taste
• Optional: 1-2 tablespoons ranch dressing for extra creaminess
• Hot sauce, for garnish

Instructions:

1. Sauté the Vegetables:
   • In a large pot, melt the butter over medium heat.
   • Add the chopped onion and celery, and sauté for about 5 minutes until the vegetables are soft and translucent.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Make the Roux:
   • Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for about 2 minutes to eliminate the raw flour taste.
3. Add the Broth:
   • Gradually whisk in the chicken broth, ensuring there are no lumps.
   • Bring the mixture to a simmer and cook for about 10 minutes until slightly thickened.
4. Add the Chicken and Buffalo Sauce:
   • Stir in the shredded or diced chicken and buffalo wing sauce.
   • Simmer for another 5-10 minutes to allow the flavors to meld.
5. Finish with Cream and Cheese:
   • Reduce the heat to low and stir in the heavy cream, cheddar cheese, and blue cheese crumbles.
   • Continue to stir until the cheese is fully melted and the soup is creamy.
   • If you prefer extra creaminess, you can stir in ranch dressing at this point.
   • Season with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and garnish with extra blue cheese crumbles, chopped celery, and a drizzle of hot sauce.
   • Serve with crusty bread, croissants, or crackers on the side.

**Optional Add