Saute celery, onion, and garlic, with butter on the stove until tender and translucent.
In a stockpot, add chicken broth, sauteed veggies, ranch dressing mix, hot sauce, and shredded chicken. Let simmer on the stove for about 15 minutes.
Reduce heat and add cheese and cream before serving. Stir to combine.
Serve with crumbled blue cheese, if desired.
Yield: 8 servings, Serving Size: 1 1/2 cups Amount Per Serving:
Calories: 630, Total Carbohydrates: 6g, Fiber: 1g, Net Carbohydrates: 5g, Total Fat: 53g, Protein: 32g
Brought to you by Hip2Keto.
We used a precooked rotisserie chicken for convenience, but you can always use leftover chicken or cook chicken specifically for the soup. In fact, you can even make this as a one pot pressure cooker meal!
Note: We tripled this recipe and it turned out fantastic, so if you need to feed a crowd, this comforting soup works out great!
The broth turned out AMAZING!
I loved that this recipe was so darned easy to throw together – perfect as a warm and cozy meal for a cool fall evening. My family loves buffalo flavored anything, so I’ll be making this again soon for them.
The Frank’s hot sauce balances out the amount of heavy cream, but if you’re concerned about the soup becoming too spicy, just add in a little hot sauce to taste according to your family’s desired level of heat.