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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, buffalo ranch chicken soup with roasted cauliflower. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Buffalo Ranch Chicken Soup with Roasted Cauliflower is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Buffalo Ranch Chicken Soup with Roasted Cauliflower is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook buffalo ranch chicken soup with roasted cauliflower using 13 ingredients and 13 steps. Here is how you cook 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. Prepare 1 sweet onion, chopped
  4. Make ready 2 lbs boneless, skinless chicken breasts
  5. Get 48 oz low-sodium chicken broth
  6. Take 1 cup buffalo wing sauce of your choice
  7. Get 4 stalks celery, trimmed and chopped
  8. Prepare 1 head cauliflower, rough chopped
  9. Take 1 cup heavy cream
  10. Prepare 4 tbsp cornstarch
  11. Make ready Shredded cheddar
  12. Prepare Salt and pepper
  13. Prepare Ranch dressing
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!

So that is going to wrap it up with this special food buffalo ranch chicken soup with roasted cauliflower recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!