Buffalo Ranch Chicken Soup with Roasted Cauliflower
Buffalo Ranch Chicken Soup with Roasted Cauliflower

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Buffalo Ranch Chicken Soup with Roasted Cauliflower The funny thing about a chicken recipe is that you can take the same recipe and alter some sort of couple of ingredients and have some sort of whole new dish. Or you could take an existing recipe that does not contain any chicken at all, perhaps that famous pasta salad that you make, toss in some cubed chicken and you’ve got a whole new chicken recipe that will joy your friends and family for many years to come. And of course coming from that one alteration, you can develop a whole list of new chicken breast recipe dishes.

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To get started with this recipe, we must first prepare a few components. You can have buffalo ranch chicken soup with roasted cauliflower using 13 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Buffalo Ranch Chicken Soup with Roasted Cauliflower:
  1. Make ready Olive oil
  2. Get 2 tsp minced garlic
  3. Get 1 sweet onion, chopped
  4. Get 2 lbs boneless, skinless chicken breasts
  5. Take 48 oz low-sodium chicken broth
  6. Take 1 cup buffalo wing sauce of your choice
  7. Prepare 4 stalks celery, trimmed and chopped
  8. Make ready 1 head cauliflower, rough chopped
  9. Take 1 cup heavy cream
  10. Get 4 tbsp cornstarch
  11. Prepare Shredded cheddar
  12. Take Salt and pepper
  13. Get Ranch dressing

Drizzle with buffalo sauce, ranch dressing, and green onions. Sprinkle on the crumbled blue cheese, if using. Toss some cooked, chopped or shredded chicken with buffalo sauce and stir that right into the cauliflower. We like to use a rotisserie chicken to keep this easy.

Steps to make Buffalo Ranch Chicken Soup with Roasted Cauliflower:
  1. Saute garlic and onion in olive oil in a large soup pot until soft and fragrant, about 7 minutes.
  2. Add chicken, broth, and buffalo sauce to the pot. Bring to a boil.
  3. Reduce heat, cover, and summer 25 minutes until chicken is cooked and tender. Remove from heat.
  4. Heat oven to 425 degrees F.
  5. Spread cauliflower out on baking sheet in a single layer (use silicon mat or spray the pan first)
  6. Sprinkle caulilflower with olive oil, salt, and pepper. Bake for 30 minutes until cauliflower is soft and edges begin to blacken.
  7. Meanwhile, remove the chicken from the pan and shred. You can use two forks, or PRO TIP, you can use the KitchenAid Stand Mixer with the paddle attachment - it shreds while you move on to other things!
  8. Return the shredded chicken to the pot and add celery. Bring to a boil.
  9. Reduce heat to low.
  10. Make a slurry by mixing the cream and cornstarch in a separate bowl. Stir slurry into the soup.
  11. When the cauliflower is done, remove from oven and stir into the soup. Cook for about 20 minutes longer, at the low simmer to give the cauliflower time to absorb some of the flavors from the soup.
  12. Once the soup has thickened, removed from heat and let stand about 10 minutes.
  13. Pour into bowls. Swirl ranch dressing over top and sprinkle with shredded cheddar, salt, and pepper. Enjoy!

Pour the cauliflower mixture back into the post and heat over low heat. Stir in the milk and remaining butter. Stir in the buffalo wing sauce. Sauté the veggies - Soften the onions, garlic, and cauliflower to bring out their flavor. Simmer the soup - Add the broth and hot sauce.

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