Sauté the Aromatics: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent, releasing a sweet aroma.

Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and dried oregano. Cook for another minute, until the garlic becomes fragrant and you can smell the warm, earthy notes of the spices. Be careful not to let the garlic brown.

Brown the Chicken: Add the cubed chicken breast to the pot. Cook for 5-7 minutes, stirring frequently, until the chicken is lightly browned on all sides and no longer appears pink. It will release a satisfying sizzling sound as it cooks.

Simmer the Soup Base: Pour in the chicken stock and buffalo sauce. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. This allows the flavours to meld beautifully and the chicken to become incredibly tender. The broth will deepen in colour and you'll notice the spicy, tangy aroma filling your kitchen.

Create the Creamy Texture: Remove the pot from the heat. Add the softened cream cheese and double cream. Using an immersion blender, carefully blend a portion of the soup directly in the pot until it reaches your desired creaminess. I usually blend about a third to half of the soup for a lovely thick consistency, leaving some chunky bits of chicken and vegetables for texture. If you don't have an immersion blender, you can carefully remove a couple of ladlefuls of the soup, blend it in a regular blender (be very cautious with hot liquids!), and then stir it back into the pot.

Season and Serve: Stir the soup until everything is well combined and the cream cheese is fully melted and incorporated, making the soup a uniform, creamy orange hue. Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh parsley, coriander, or sliced spring onions.