Heat a Dutch oven or stock pot to medium heat. Add the olive oil, onions, carrots, celery and garlic. Saute until the onions have softened.

Add the chicken, seasoning, and chicken broth to the pot. Depending on your stovetop, you might need to increase the heat to medium-high. Once the soup begins to simmer, add the lid to the Dutch oven and reduce the heat to low. Simmer the chicken for 20 minutes or until the chicken has cooked through and easily shreds with two forks.

When the chicken is cooked, remove it from the pot and shred it with two forks. Don't add it back to the pot just yet.

While the chicken is out of the pot add the buffalo sauce, softened cream cheese, and shredded cheese. Vigorously whisk the soup until the cheese has dissolved completely.

The final step for this easy chicken soup is to add the shredded chicken back to the pot and allow the soup a few minutes over low heat to warm through.