Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, buffalo ranch chicken soup with roasted cauliflower. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
When the cauliflower is done, remove from oven and stir into the soup. Add in the chicken broth and cauliflower and heat to a boil. Use an immersion blender to puree (or you can mix up the cauliflower with some broth in a magic bullet or blender). Add the carrots, celery and chicken to the cauliflower mixture and bring back to a boil.
Buffalo Ranch Chicken Soup with Roasted Cauliflower is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Buffalo Ranch Chicken Soup with Roasted Cauliflower is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready Olive oil
- Prepare 2 tsp minced garlic
- Get 1 sweet onion, chopped
- Get 2 lbs boneless, skinless chicken breasts
- Prepare 48 oz low-sodium chicken broth
- Take 1 cup buffalo wing sauce of your choice
- Take 4 stalks celery, trimmed and chopped
- Prepare 1 head cauliflower, rough chopped
- Take 1 cup heavy cream
- Make ready 4 tbsp cornstarch
- Make ready Shredded cheddar
- Prepare Salt and pepper
- Make ready Ranch dressing
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Instructions to make Buffalo Ranch Chicken Soup with Roasted Cauliflower:
- Saute garlic and onion in olive oil in a large soup pot until soft and fragrant, about 7 minutes.
- Add chicken, broth, and buffalo sauce to the pot. Bring to a boil.
- Reduce heat, cover, and summer 25 minutes until chicken is cooked and tender. Remove from heat.
- Heat oven to 425 degrees F.
- Spread cauliflower out on baking sheet in a single layer (use silicon mat or spray the pan first)
- Sprinkle caulilflower with olive oil, salt, and pepper. Bake for 30 minutes until cauliflower is soft and edges begin to blacken.
- 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!
- Return the shredded chicken to the pot and add celery. Bring to a boil.
- Reduce heat to low.
- Make a slurry by mixing the cream and cornstarch in a separate bowl. Stir slurry into the soup.
- 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.
- Once the soup has thickened, removed from heat and let stand about 10 minutes.
- Pour into bowls. Swirl ranch dressing over top and sprinkle with shredded cheddar, salt, and pepper. Enjoy!
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