Buffalo Chicken Soup

Here's what you need:

• 1 1/2 - 2 lbs. of cooked chicken
• 2 Tbsp. oil
• 2 - 3 medium carrots, chopped small
• 3 celery sticks, chopped small
• 1 medium onion, chopped
• 2 Tbsp. all-purpose flour
• 1 packet Ranch dressing mix
• 10 oz. cream cheese, room temperature
• 3/4 cup water
• 3/4 cup ketchup
• 2 Tbsp. brown sugar
• 1/4 cup Frank's Hot Sauce
• 1 1/2 Tbsp. Worcestershire sauce
• salt and pepper to taste
• 1 tsp. paprika
• 1/2 tsp. ground mustard
• 4 cups chicken broth

Heat your oil in a large skillet over med/high heat. Add carrots, onion, and celery and sauté for 4 - 5 minutes, stirring occasionally. 

While the veggies are cooking, in a medium bowl, add water, ketchup, brown sugar, hot sauce, Worcestershire sauce and seasonings. Mix well to combine and dissolve the brown sugar. Set aside.

When the veggies are just starting to get tender, add your flour and ranch seasoning. Stir to coat the veggies and cook for about a minute. Pour in your hot sauce mixture and, stirring with a wooden spoon, allow to simmer about 5 minutes to combine all of the flavors. 

Add your cooked chicken to your crockpot. Pour your sauce mixture over the chicken and stir to combine. Add in your chicken broth and stir to combine. Cook on HIGH for 2 hours or until the veggies are tender and it's heated well, all the way through. Enjoy!

NOTE**: You can adjust the amount of Frank's Hot Sauce depending on your level of heat you are happy with!