Hello, I’m Kate. Today, we’re going to prepare buffalo ranch chicken soup with roasted cauliflower recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Buffalo Ranch Chicken Soup with Roasted Cauliflower Recipe
Buffalo Ranch Chicken Soup with Roasted Cauliflower is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Buffalo Ranch Chicken Soup with Roasted Cauliflower is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have buffalo ranch chicken soup with roasted cauliflower using 13 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Buffalo Ranch Chicken Soup with Roasted Cauliflower:
- Prepare Olive oil
- Take 2 tsp minced garlic
- Get 1 sweet onion, chopped
- Get 2 lbs boneless, skinless chicken breasts
- Make ready 48 oz low-sodium chicken broth
- Make ready 1 cup buffalo wing sauce of your choice
- Take 4 stalks celery, trimmed and chopped
- Get 1 head cauliflower, rough chopped
- Make ready 1 cup heavy cream
- Take 4 tbsp cornstarch
- Take Shredded cheddar
- Prepare Salt and pepper
- Make ready Ranch dressing
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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