• Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent.
• Step 2: Add the minced garlic and continue cooking for 1 minute, until fragrant.
• Step 3: Stir in the diced celery and carrots, and cook for an additional 5 minutes, until the vegetables begin to soften.
• Step 4: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let the soup simmer for 10-15 minutes, until the vegetables are tender.
• Step 5: Add the shredded cooked chicken, buffalo sauce, sour cream, dried parsley, and paprika to the pot. Stir to combine and let the soup heat through, about 5 minutes.
• Step 6: Taste and adjust seasoning with salt and pepper as needed.