Buffalo Chicken Wing Soup

Melt butter in a large sauce pot on medium heat. Add onion, celery and garlic and cook until tender, about 7 minutes. Add in flour and stir until combined. Slowly add in half and half a few tablespoons at a time, stirring well after each addition, making sure sauce is thick before adding more. Continue until all half and half is added. Stir in cream cheese and ranch dressing and stir until cream cheese is melted. Then add the chicken broth. Stir in chicken and hot sauce and cook until chicken is heated. Turn to low and simmer for at least 15 minutes stirring occasionally.

Notes-
I use Swanson canned chicken, but you could substitute for any other brand or cooked chicken or shredded rotisserie chicken.

I also use fat free half and half and light Ranch dressing but you can use regular as well.

I use Frank’s Red Hots hot sauce but you can use your preferred brand.