A hearty, satisfying dish that tastes like comfort in a bowl, with all the bold flavors of your favorite buffalo wings transformed into a creamy, soul-warming soup.
Total Time35 minutes
Yield6 servings 1x
Ingredients
Scale
1 Tbsp olive oil
1 Tbsp butter
½ medium onion, chopped
2 sticks celery, chopped small
2 medium carrots, peeled and chopped small
1 Tbsp all-purpose flour
1 (1 oz) packet ranch seasoning
4 cups chicken broth
¼ cup Frank’s Red Hot Original Sauce
1.5 lbs uncooked chicken breasts
8 oz cream cheese, softened
Salt and pepper, to taste
Optional garnish: crumbled blue cheese, chopped scallions
Instructions
Start the flavor base: Heat oil and butter in a large pot over medium-high heat. Sauté onions, celery, and carrots for 7 minutes until softened and fragrant.
Create the soup base: Stir in flour and ranch seasoning to coat the vegetables. Gradually whisk in chicken broth and Frank’s Red Hot.
Cook the chicken: Add whole chicken breasts. Bring to a boil, then reduce heat and simmer with lid slightly ajar for 12 minutes, flipping chicken if needed.
Shred and finish: Remove chicken and add softened cream cheese to the pot. Shred chicken into bite-sized pieces while the cream cheese melts.
Bring it all together: Stir until cream cheese is fully incorporated. Return chicken to pot and simmer a few more minutes if needed. Season with salt and pepper.
Serve and enjoy: Ladle into bowls. Garnish with blue cheese and scallions if desired. For stronger flavor, stir blue cheese directly into the soup.
Notes
1.5 lbs = ~2 large chicken breasts. You can add more chicken or substitute with 6 small boneless thighs (cook 15 min).
Ensure cream cheese is very soft before adding for best results. Microwave in short bursts if needed.
The soup is mildly spicy as written—add more Frank’s RedHot to increase heat to your liking.