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15Ingredients
25Minutes
1130Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 Tbsp. butter
- 2 lb. chicken (about 4 c., trimmed and cubed into bite size pieces)
- 1 onion (diced)
- 3 cups carrots (dials or baby carrots cut in half)
- 3 cups celery (diced)
- 1 tsp. garlic powder
- 1 tsp. thyme
- 1/2 tsp. red pepper flakes
- 1 1/2 cups hot sauce (or less if you want less heat)
- 1 cup half and half
- 64 oz. chicken broth
- 1/2 cup all purpose flour
- 16 oz. cream cheese
- 2 packets ranch dressing mix
- 4 Tbsp. soup
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NutritionView More
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1130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1130Calories from Fat730 |
% DAILY VALUE |
Total Fat81g125% |
Saturated Fat43g215% |
Trans Fat |
Cholesterol355mg118% |
Sodium3250mg135% |
Potassium1880mg54% |
Protein68g |
Calories from Fat730 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber5g20% |
Sugars12g |
Vitamin A340% |
Vitamin C120% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Stephanie 10 months ago
This soup is going into my family cookbook. It was delicious! The only change I made was that I only stirred in a cup of hot sauce vs the cup and a half that was listed in the recipe. It was just the right amount (for my preference). The prep time was longer than listed but I didn’t buy pre-chopped veggies. It was worth it! And I loved not having to wash multiple pots and pans because I only used my instant pot! Love this recipe! It’s a keeper!