Ingredients
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, diced
- 2 celery sticks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup Buffalo sauce
- 2 cups cooked, shredded chicken
- 1 (8-ounce) package cream cheese, cut into small pieces
- Optional garnishes: chopped green onion, blue cheese crumbles
Instructions
- In a large pot over medium heat, melt the butter. Add diced onion, celery, and carrots. Sauté for about 5 minutes, until vegetables begin to soften.
- Add minced garlic and cook for an additional 1 minute.
- Stir in onion powder, garlic powder, dried parsley, salt, pepper, chicken broth, and buffalo sauce. Let simmer for about 10 minutes, or until carrots are tender.
- Reduce heat to low and add cream cheese. Whisk until fully melted and the soup is smooth and creamy.
- Stir in cooked, shredded chicken and heat through.
- Serve hot, garnished with green onions and blue cheese crumbles if desired.
Notes
- Storage: Store leftovers in the fridge for up to 4 days in an airtight container.
- Freezing: Freeze in a freezer-safe container for up to 3 months.
- Reheating: Reheat on the stove or in the microwave. If frozen, thaw overnight in the refrigerator before reheating.
- Adjust the level of heat by using more or less buffalo sauce to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 139
- Sugar: 2g
- Sodium: 1441mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0.2g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 48mg
