Spicy Chicken Soup (Print Version)

# Ingredients:

01 - 1/2 cup of hot sauce.
02 - A pack of ranch seasoning.
03 - 1 tablespoon worcestershire sauce.
04 - Salt and black pepper to taste.
05 - One large spoon of butter.
06 - 1 yellow onion, diced.
07 - 2 celery stalks, sliced.
08 - 2 medium carrots, peeled and chopped.
09 - 2 garlic cloves, finely chopped.
10 - 6 cups of chicken stock.
11 - About 1 1/2 lbs chicken breasts (2-3 pieces).
12 - 1 1/2 cups grated cheddar.
13 - 8 oz cream cheese, softened.
14 - Optional: crumbled blue cheese.
15 - Sliced green onions for garnish.
16 - Serve with crunchy chips if you'd like.

# Instructions:

01 - Get butter melting in a large pot.
02 - Sauté celery, onions, and carrots for around 5 minutes.
03 - Stir in garlic and let it cook for another minute.
04 - Add chicken stock and scrape up bits stuck on the bottom.
05 - Put in the chicken, bring to a simmer. Cover and cook for 20-25 minutes, flipping halfway through.
06 - Take the chicken out of the pot and shred it into pieces.
07 - Add shredded chicken to the pot with hot sauce, ranch seasoning, worcestershire, salt, and pepper.
08 - Pop in the cream cheese (cut up) and let it sit untouched for 5 minutes before stirring until fully melted.
09 - Sprinkle in the cheddar cheese and mix until smooth. Taste and adjust seasoning if necessary.
10 - Spoon into bowls and sprinkle with blue cheese, green onions, or chips if you'd like.

# Notes:

01 - Stays good for 3 days in the fridge or 2 months in the freezer.
02 - Shortcut: use pre-cooked chicken instead.
03 - Leave out carrots for a low-carb option.
04 - Boost spice level by adding more hot sauce.
05 - Heavy cream can be swapped for cream cheese.

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