How to Prepare Perfect Buffalo Ranch Chicken Soup with Roasted Cauliflower

Buffalo Ranch Chicken Soup with Roasted Cauliflower. When the cauliflower is done, remove from oven and stir into the soup. Buffalo Ranch Chicken Soup with Roasted Cauliflower step by step. Add chicken, broth, and buffalo sauce to the pot.

Buffalo Ranch Chicken Soup with Roasted Cauliflower Add the oil, chopped onions, and garlic. Buffalo cauliflower is a tasty appetizer of cauliflower coated in a buffalo dip-flavored breading that happens to be gluten-free! Roasted cauliflower has to be one of the most addictive healthy snacks around and it only gets better when coated in buffalo hot sauce! You can have Buffalo Ranch Chicken Soup with Roasted Cauliflower using 13 ingredients and 13 steps. Here is how you cook that.

Ingredients of Buffalo Ranch Chicken Soup with Roasted Cauliflower

  1. It’s of Olive oil.
  2. It’s 2 tsp of minced garlic.
  3. Prepare 1 of sweet onion, chopped.
  4. You need 2 lbs of boneless, skinless chicken breasts.
  5. You need 48 oz of low-sodium chicken broth.
  6. Prepare 1 cup of buffalo wing sauce of your choice.
  7. You need 4 stalks of celery, trimmed and chopped.
  8. Prepare 1 head of cauliflower, rough chopped.
  9. Prepare 1 cup of heavy cream.
  10. You need 4 tbsp of cornstarch.
  11. Prepare of Shredded cheddar.
  12. Prepare of Salt and pepper.
  13. You need of Ranch dressing.

This spicy treat would be a perfect option for a lighter and healthier snack for your party for the big game! This creamy paleo buffalo chicken casserole with ranch and cauliflower rice is the ultimate paleo buffalo chicken casserole! Prepare a large rimmed baking tray with foil and spray with cooking spray. What to serve with Buffalo Cauliflower.

Buffalo Ranch Chicken Soup with Roasted Cauliflower step by step

  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!.

Delicious served as a snack or small-bite appetizer, buffalo cauliflower bites really love being dunked in creamy blue cheese, ranch dressing, or any other creamy sauce or dip. Serve in fun-size cups or on a large platter with crunchy celery sticks, carrot sticks, and bell pepper drizzled with all your creamy favorites. Place Buffalo sauce, olive oil, and butter in a large microwave-safe bowl. Meanwhile, in a medium bowl, stir together cream cheese, buffalo sauce, ranch, green onions, and garlic powder until combined. Toss rotisserie chicken with roasted cauliflower in baking.