Buffalo Ranch Chicken Soup

Made with celery, carrots and rotisserie chicken — this creamy cheesy soup employs the can't-go-wrong flavor combination of Buffalo wing sauce and ranch seasoning. Simple one-pot recipe. Stovetop or crockpot.

Course Dinner, Lunch

Cuisine American

Recipe Type Chicken, Crockpot, Fall, Soups

Skill Level Easy

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 570kcal

Author Angela G.

Ingredients

½ cup butter 1 stick
2 cups sliced carrots frozen or fresh
4 ribs celery sliced with leaves removed
1 onion diced
1 rotisserie chicken* picked
2 tablespoon flour
4 cups chicken broth
1 cup Franks hot sauce
8 oz cream cheese
1 packet ranch seasoning (3 tbsp)
1 cup shredded cheddar

Toppings

2 cups crushed tortilla chips
1 rib celery diced
Fresh parsley

Instructions

In a large dutch oven, melt butter over medium heat. Add carrots, celery and onion. Stir and cook until onions are translucent, about 10 minutes.
While veggies are cooking, pick all the meat from the rotisserie chicken and set aside. Discard carcass.
Once onions are translucent, whisk in the flour with the veggies and butter and let bubble for 1 minute.
Add picked chicken and broth to the pot and bring to a boil.
Stir in hot sauce, cream cheese, ranch seasoning and cheddar cheese. Bring to a boil then reduce to simmer for 20 minutes, stirring occasionally.
Serve hot topped with crushed tortilla chips, diced celery and fresh parsley as desired.

Video

Notes

*A 2lb rotisserie chicken equals about 3 cups cooked chicken.

Nutrition