1️⃣ Sauté the vegetables:
Heat a large soup pot or Dutch oven over medium heat. Add the butter and let it melt. Stir in the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.

2️⃣ Add garlic:
Stir in the minced garlic and cook for 30-60 seconds until fragrant.

3️⃣ Add broth and chicken:
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Nestle the chicken breasts into the broth, bring the mixture to a boil over medium-high heat, and cover with a lid. Simmer for 20-25 minutes, flipping the chicken halfway through, until it reaches an internal temperature of 165°F (74°C).

4️⃣ Shred the chicken:
Remove the cooked chicken from the pot and shred it using two forks. Set aside while you finish the soup.

5️⃣ Add buffalo sauce and seasoning:
Return the shredded chicken to the pot. Stir in the cayenne pepper sauce, ranch seasoning, Worcestershire sauce, and season with salt and pepper to taste.

6️⃣ Melt the cream cheese:
Add the cubed, softened cream cheese to the pot. Let it sit for 3-5 minutes to soften further, then stir until it melts completely into the soup.

7️⃣ Simmer and add cheese:
Reduce the heat to low-medium and let the soup simmer for 5-10 minutes, until it thickens. Stir in the shredded cheddar cheese and mix until melted and smooth. Adjust the seasoning and spiciness to your taste.

8️⃣ Serve:
Ladle the hot soup into bowls and top with your desired garnishes like blue cheese crumbles, chopped green onions, or crushed tortilla chips for added texture and flavor.