How to Cook Appetizing Buffalo Ranch Chicken Soup with Roasted Cauliflower

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Before you jump to Buffalo Ranch Chicken Soup with Roasted Cauliflower recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to buffalo ranch chicken soup with roasted cauliflower recipe. You can have buffalo ranch chicken soup with roasted cauliflower using 13 ingredients and 13 steps. Here is how you do that.

The ingredients needed to prepare Buffalo Ranch Chicken Soup with Roasted Cauliflower:

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

Instructions 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!.

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