Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon celery seed
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 4 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream
  • 1/2 cup hot sauce (like Frank
  • s RedHot)
  • 1/2 cup crumbled blue cheese or shredded cheddar
  • 1/4 cup green onions, sliced (optional)
  • 1/4 cup additional crumbled blue cheese (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.
  2. Sprinkle in celery seed, paprika, and cayenne pepper. Stir continuously for 1-2 minutes until fragrant.
  3. Gradually add the chicken broth while stirring to combine. Bring the mixture to a simmer.
  4. Stir in shredded chicken and let it cook for about 5 minutes.
  5. Reduce the heat and slowly whisk in the heavy cream until fully combined.
  6. Stir in the hot sauce and adjust seasoning to taste. Allow the soup to simmer for an additional 5 minutes.
  7. Ladle soup into bowls and top with crumbled cheese and sliced green onions.