Buffalo Chicken Soup

To make the chicken stock: Separate bones, skin and meat from the rotisserie chicken. Set the picked meat aside, separating the breasts from the dark meat, and place the rest of the chicken pieces in a large pot with 12 cups water. Add carrots, celery, onion, peppercorns and salt. Bring to a boil over high heat, then reduce to a simmer and cook 40 minutes.

Remove from heat and strain the stock through a fine mesh strainer; discard solids. You should have about 6 cups stock; if you have extra, set it aside for another use. You can also skip this step and use 6 cups of lightly salted water or boxed chicken stock.

In a large saucepan, melt butter over medium heat. Add chopped carrot, celery, and onion and cook, stirring occasionally, until tender and translucent, about 15-20 minutes. Add apple cider vinegar and continue cooking until mostly evaporated. Add the chicken stock and wing sauce and bring to a simmer. Cook for 20 minutes.

Remove soup from heat. Transfer to a blender; add cream cheese and blend until smooth. Alternatively, add the cream cheese to the pot and use an immersion blender until smooth. If you used a stand blender, return soup to the same pot. Taste the soup and add more wing sauce or salt, if desired. Once seasonings are adjusted to your preference, use your hands to shred the rotisserie chicken breasts into the soup. Bring to a simmer and turn off heat.

Shred or chop the remaining dark meat. Divide soup among bowls, top with dark meat, and allow people to add their own toppings.