Name: Buffalo Chicken Soup
Yield: 8 servings
Cuisine: American
Ingredients: 1 head cauliflower (chopped); 1 cup water; 3 tablespoons ranch seasoning (store-bought or click for recipe); 2 cups low-sodium chicken broth; 4 cups low-sodium chicken stock; 1 pound carrots (sliced); 6 ribs celery (sliced); 1 onion (diced); 1 tablespoon unsalted butter (⅛ stick); 1 cup Buffalo sauce (store-bought or click for recipe); 2 pounds shredded cooked chicken; Chopped green onion and blue cheese crumbles (optional, for garnish)

Instructions

8 steps

Boil the cauliflower in a Dutch oven with the water, ranch seasoning, chicken broth, and chicken stock until very tender; approximately 10 minutes.

10 min

Sauté

While the cauliflower is cooking, sauté the carrots, celery, and onion with the butter. Cook on medium heat until the onions are translucent and the vegetables are fork-tender.

Purée

Using an immersion blender, blend the cauliflower into a purée in the stockpot. It should blend completely and form a thicker base for the soup. Add the hot sauce and stir.

Add the celery, carrots, and onion to the stockpot and stir.

Stir in the chicken pieces and let cook on low for 20-30 minutes

30 min

Serve hot with green onion and blue cheese as garnish (optional).

Progress

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