Buffalo Chicken Ranch Soup

Ingredients

• 480 g cooked chicken, shredded
• 960 ml chicken broth
• 140 g diced potatoes and 80 ml buffalo sauce
• 30 ml ranch dressing and 40 g crumbled blue cheese
• 15 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Heat the olive oil in a soup pot over medium heat.

2. Step 2

   Add 480 g cooked chicken, shredded and cook it for 4 to 5 minutes until lightly browned.

3. Step 3

   Pour in 960 ml chicken broth and bring the pot to a simmer.

4. Step 4

   Add 140 g diced potatoes and 80 ml buffalo sauce and cook the soup until the vegetables and starch are tender.

5. Step 5

   Stir the soup well so the broth, vegetables, and protein are evenly combined.

6. Step 6

   Finish the soup with 30 ml ranch dressing and 40 g crumbled blue cheese.

7. Step 7

   Ladle the soup into bowls and serve it hot.