Creamy Buffalo Soup (Print Version)

# Ingredients:

01 - 1 onion, chopped up.
02 - 1 spoon of worcestershire.
03 - 3/4 cup of your favorite hot sauce.
04 - 6 cups of chicken stock.
05 - 2 mashed garlic cloves.
06 - 8 oz of softened cream cheese.
07 - 1 pack of ranch seasoning.
08 - 1 spoon of butter.
09 - 2 stalks of celery, diced.
10 - 2 skinless chicken breasts (around 1 1/2 pounds).
11 - Salt and pepper to taste.
12 - A handful of green onions for garnish.
13 - 2 carrots, peeled and chopped.
14 - Chips for crunch on top.
15 - Blue cheese, optional.
16 - 1 1/2 cups of shredded cheddar cheese.

# Instructions:

01 - Heat a big pot and melt the butter.
02 - Toss celery, onion, and carrots in the pot. Cook for about 5 minutes.
03 - Stir in the garlic, and let it cook for a minute.
04 - Add the chicken stock and scrape any bits stuck to the bottom.
05 - Drop in the chicken breasts. Bring to a boil, then cover and simmer for 20-25 minutes, flipping once.
06 - Take the chicken out and pull it apart with forks.
07 - Return shredded chicken. Mix in worcestershire, ranch, hot sauce, salt, and pepper.
08 - Add chunks of cream cheese. Let it soften for 5 minutes, then mix till smooth.
09 - Mix in cheddar cheese. Taste and adjust flavors if needed.
10 - Serve in bowls and sprinkle with blue cheese, green onions, and chips if you like.

# Notes:

01 - Stays fresh in the fridge for 3 days or can be frozen for 2 months.
02 - Rotisserie chicken makes this faster.
03 - Skip carrots if you're going low-carb.
04 - Use more hot sauce for a spicy kick.
05 - Heavy cream can replace cream cheese.

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