Ingredients:

  • 2 tablespoons unsalted butter (30g)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 4 cups chicken broth (950ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1.5 pounds boneless, skinless chicken breasts (approx. 680g)
  • 1/2 cup buffalo wing sauce (such as Frank's RedHot) (120ml)
  • 1 teaspoon Worcestershire sauce (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon cayenne pepper (1.25ml) (optional, for extra heat!)
  • 1/2 cup heavy cream (120ml)
  • 1/4 cup crumbled blue cheese (30g)
  • 1/4 cup chopped fresh chives or green onions, for garnish
  • Salt and black pepper to taste

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more until fragrant.
  2. Pour in chicken broth and add diced tomatoes. Bring to a simmer.
  3. Add chicken breasts to the simmering broth. Cook until chicken is cooked through (internal temperature of 165°F/74°C), about 15-20 minutes.
  4. Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
  5. Stir in buffalo wing sauce, Worcestershire sauce, smoked paprika, and cayenne pepper (if using).
  6. Stir in heavy cream. Reduce heat to low and simmer for 5 minutes to allow flavors to meld. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Garnish with crumbled blue cheese and chopped chives or green onions.