2 chicken breasts, cooked and shredded or rotisserie chicken
4 oz softened cream cheese
1 cup Frank’s RedHot
1 container of bone broth or chicken stock
1 cup water
1 package of ranch seasoning or 1 oz homemade ranch seasoning
3 tbsp butter
1 medium carrot, peeled and chopped ¾ cup chopped celery ½ white onion, minced
1 clove of garlic, minced
½ cup heavy cream
In a large pot, melt butter over moderate heat. Add celery, carrots, garlic, and onion. Cook until they start to soften, about 5 minutes.
Pop a lid on the kettle and allow the soup come to a slow simmer.
After an hour, turn off the heat and stir in the heavy cream.
Garnish with blue cheese crumbles and fresh parsley.