In our house, we eat a lot of soup, especially this time of year.  My boys and husband pretty much love it all, but this soup is by far their favorite.  If you love the taste of traditional burn-your-lips-off wings, this might be a worthy addition to your soup line up as well.  This simple soup has all the taste but with way fewer calories!  You can adjust the spice by just adding more or less buffalo sauce. I also tend to take out a bowl of soup for my daughter before I whisk in the heat. For the chicken, you can use a couple of cooked chicken breasts, or as I prefer, grab a rotisserie chicken.  I love the mix of white and dark meat and it is already cooked! Let’s keep this easy ladies! I would say this recipe should feed 6-8 people, but so far I have yet to have leftovers after I feed my two boys and husband! Enjoy!

Buffalo Chicken Soup

3 cups chopped carrots

3 cups chopped celery

1 yellow onion chopped

2 cloves minced garlic

2-3 cups cooked chicken chopped or shredded

2 Tbs butter

1 Tbs oregano

1 bay leaf

6 cups chicken broth

1/3 cup blue cheese or ranch dressing

3/4 cup Franks Buffalo Hot Sauce

In a large stock pot or dutch oven over low heat melt butter. Add garlic and let simmer 1-2 minutes.  Add chopped celery, onion, and carrots and sauté until the onions are translucent,  about 5-7 minutes.  Mix in oregano, bay leaf, and cooked chopped chicken.  Add chicken broth.  Whisk in dressing and hot sauce until smooth.  Bring to a boil and then let simmer for at least 20 minutes stirring occasionally.  Ladle into bowls and top with blue cheese crumbles, chips, or chopped celery leaves.