Easiest Way to Prepare Tasty 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. These Cauliflower Nachos have roasted cauliflower with ranch dressing, fresh corn, shredded chicken and a hearty drizzle of buffalo sauce. I like to flavor up my dishes by adding a few simple, tasty ingredients that come together in unexpected ways.

This spicy treat would be a perfect option for a lighter and healthier snack for your party for the big game! Pour in chicken stock, roasted cauliflower and potatoes. Add puree back to the pot and warm the soup to a slight simmer. You can cook Buffalo Ranch Chicken Soup with Roasted Cauliflower using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Buffalo Ranch Chicken Soup with Roasted Cauliflower

1. It's of Olive oil.
2. You need 2 tsp of minced garlic.
3. You need 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. Prepare 4 stalks of celery, trimmed and chopped.
8. You need 1 head of cauliflower, rough chopped.
9. It's 1 cup of heavy cream.
10. It's 4 tbsp of cornstarch.
11. It's of Shredded cheddar.
12. It's of Salt and pepper.
13. It's of Ranch dressing.

Add cream, cheese and buffalo sauce. Stir until cheese is melted and soup is warmed through. Drizzle a little Frank's on top for an. Add the oil, chopped onions, and garlic.

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!.

Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Once the tender florets are roasted, broil them a few minutes so the silky, spicy sauce caramelizes and chars in spots. (A finish under the broiler can also elevate chicken wings coated in Buffalo sauce.) Stir together a quick Ranch-style yogurt sauce for dipping, and get on with the game (or lunch). Learn: How to Cook Cauliflower Made this for Superbowl party, and I could have eaten the whole thing myself! Buffalo Ranch Chicken & Cauliflower Rice Casserole! Get the super simple and absolutely delicious recipe right here, right now!