Ingredients
Equipment
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste.
- Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, then stir in the Frank's RedHot sauce and dry ranch seasoning.
- Reduce the heat to low. Add the cubed cream cheese and whisk until it is completely melted and the soup is smooth. Do not allow the soup to boil after this point.
- Stir in the shredded chicken, sour cream, heavy cream, and shredded cheddar cheese. Continue to cook on low heat for 10-15 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.
- Taste and season with salt and pepper as needed. Serve hot, garnished with blue cheese crumbles, green onions, and a drizzle of ranch, if desired.
Notes
For best results, use full-fat cream cheese and sour cream for the creamiest texture.
Ensure the soup is on low heat when adding dairy products to prevent curdling.
Shred cheese from a block for a smoother melt.
Ensure the soup is on low heat when adding dairy products to prevent curdling.
Shred cheese from a block for a smoother melt.
