Buffalo Chicken Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tbsp olive oil

1 small yellow onion (chopped fine)

1 celery (chopped fine)

1 carrot (chopped fine)

5 garlic cloves (minced)

4 chicken breasts (seasoned with salt and pepper to both sides)

2 tbsp tomato paste

6 cups chicken broth (salted)

3 tbsp heavy cream

1/3 cup cream cheese (softened, in cubes)

1/3 cup hot sauce (or 1/2 cup if you like it more spicy)

blue cheese (crumbled, optional for topping)

green onions (chopped, optional for topping)

Directions

Grab a medium sized pot and set to low/medium heat. Add your olive oil, and once hot add your onions, carrots and celery. Sauté for 5-7 minutes, or until veggies become soft.

Reduce heat to low, add your garlic and let cook for an additional minute.

Add your tomato paste, stir and let cook for about 2 minutes, just until the tomato paste becomes a darker red color.

Season both sides of your chicken breasts generously with salt and pepper. Add chicken to your pot, directly on top of the veggies.

Add chicken stock, cover and let simmer for 10-15 minutes, or until chicken has been fully cooked.

Reduce heat to low, remove chicken, and shred.*Tip: I recommend using a hand blender to shred the chicken. If you don't have a hand blender just use 2 forks.

Add the chicken back to the pot, along with the hot sauce, heavy cream, and cream cheese. Stir and taste.*Tip: I ended up adding 1/2 cup of hot sauce, so feel free to add more if you want to kick it up a notch.

Let simmer for 1-2 minutes, just until the cream cheese slightly breaks down.*Tip: I don't let the cream cheese fully melt as it adds a delicious texture to each bite of the soup.

Dish up right away and top with crumbled blue cheese and green onions if using.

ENJOY!