AuthorMegan OBrienIn a large pot, melt the butter over medium heat. Add carrots, celery, garlic, and onion. Cook until they begin to soften, about 5 minutes.
Add the bone broth, cream cheese, water, red hot, chicken, and ranch seasoning. Stir until combined.
Pop a lid on the pot and let the soup come to a slow simmer.
Simmer for 1 hour.
After one hour, turn the heat off and stir in the heavy cream.
Garnish with blue cheese crumbles and fresh parsley.
Serving Size 1 cup
Servings 8
- Amount Per Serving
- Calories 250
- % Daily Value *
- Total Fat 15g24%
- Net Carbohydrate 5g2%
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a large pot, melt the butter over medium heat. Add carrots, celery, garlic, and onion. Cook until they begin to soften, about 5 minutes.
Add the bone broth, cream cheese, water, red hot, chicken, and ranch seasoning. Stir until combined.
Pop a lid on the pot and let the soup come to a slow simmer.
Simmer for 1 hour.
After one hour, turn the heat off and stir in the heavy cream.
Garnish with blue cheese crumbles and fresh parsley.
