1(8-ounce)package cream cheese, cut into small pieces
chopped green onionoptional for garnish
blue cheese crumblesoptional for garnish
Instructions
In a large pot over medium heat, melt 2 tablespoons unsalted butter and add ½ medium yellow onion, diced, 2 celery sticks, diced, and 2 medium carrots diced. Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic and cook for another minute.
To the pot, add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon kosher salt, ½ teaspoon black pepper4 cups chicken broth, and ½ cup Buffalo sauce. Stir to combine and let simmer until the carrots soften, about 10 minutes.
Reduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces. Whisk until smooth and combined.
Stir in 2 cups cooked, shredded chicken. Garnish with blue cheese crumbles and chopped green onion if desired.
Notes
Storing & Reheating Leftovers
Refrigerate: Store leftovers in the fridge in an airtight container for up to 4 days.
Freeze: Store leftovers in a freezer-safe container for up to 3 months.
Reheat: Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.