In a large pot over medium heat, melt the butter. Add the diced onion, celery, and carrots; cook until the vegetables begin to soften, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the onion powder, garlic powder, dried parsley, kosher salt, and black pepper. Pour in the chicken broth and Buffalo sauce. Stir to combine and let the mixture simmer for about 10 minutes, or until the carrots are tender.

Reduce the heat to low and add the small pieces of cream cheese. Whisk until smooth and fully incorporated into the broth.

Finally, stir in the cooked shredded chicken. Allow the soup to warm fully before serving. Garnish with blue cheese crumbles and chopped green onion if desired.