This soup tastes like a basket of buffalo wings packaged in a soup that is a little spicy, cheesy and meaty. To bulk it up and make it more filling you could easily add a can of white beans or corn into the mix, or serve with your favorite bread for dipping.
To make this #dinnerdoneby9am I combine everything but the cream cheese in the slow cooker in the morning then walk away until the chicken is cooked, shred it, add the cream cheese and keep on warm until serving.
-6 c chicken broth
-2 c water
-1/4 c hot sauce
-1 packet ranch dressing mix
-1 onion, diced
-3 carrots, diced
-3 ribs celery, diced
-2 chicken breasts
-1 (8 oz) block cream cheese, at room temperature
-shredded cheddar, crumbled blue cheese, additional hot sauce and/ or chopped green onions for serving
In a greased slow cooker, stir together broth, water, hot sauce, ranch mix, onion, carrot, celery and chicken breasts. Cook on high for 4 hours or low for 6-8, until chicken is cooked through and tender. Remove chicken to a plate. With the slow cooker still on, add cream cheese to the soup and cover for 10 minutes. Shred chicken using 2 forks while the cream cheese is melting. After 10 minutes, stir the soup well mashing up any clumps of cream cheese. Add shredded chicken back into the pot and serve with desired toppings, or keep warm until serving.
