Buffalo Chicken Soup

• 2 cup Cooked chicken, shredded - I use about 1/2 of a rotisserie chicken for this
• 1/2 package Cream Cheese
• 3/4 cup Cooking Onion, diced
• 3/4 cup Celery, diced
• 1/2 cup Carrot, diced
• 2 tablespoons Olive Oil
• 900 grams Low Sodium Chicken Stock, usually 1 32 oz carton
• 1/2 cup Half and Half
• 1 1/2 cup Celery, cut to medium bite-size pieces
• 1 pinch Salt, only if needed
• 3 pinches Fresh ground black pepper, 4-5 Grinds
• 1/2 cup Frank's Hot Sauce

1. 1. Sweat the diced onions, carrots, and celery in the olive oil in a medium or large pot or saucepan with a little bit of kosher salt until soft. Onions should become translucent but nothing should brown.
2. 2. Stir in the chicken broth/stock, cream cheese, Half and Half, and hot sauce. Bring mixture to temperature.
3. 3. Remove from burner and puree using immersion blender. I prefer this to a stand blender as it leaves a little bit more texture behind.
4. 4. Return to stove and add the shredded chicken and remaining celery.
5. 5. Warm over medium heat until hot.
6. 5. Check the salt and add if needed, add in pepper, stir, and serve.

chicken, cream cheese, cooking onion, celery, carrot, olive oil, celery, salt, fresh ground black pepper

Taken from www.epicurious.com/recipes/member/views/buffalo-chicken-soup-58d2bc1b8d4f93266cf492e6 (may not work)