Steps to Make Super Quick Homemade Buffalo Ranch Chicken Soup with Roasted Cauliflower

Buffalo Ranch Chicken Soup with Roasted Cauliflower.

Buffalo Ranch Chicken Soup with Roasted Cauliflower

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, buffalo ranch chicken soup with roasted cauliflower. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Buffalo Ranch Chicken Soup with Roasted Cauliflower is one of the most favored of current trending foods on earth. It is simple, it's quick, it tastes yummy. It's appreciated by millions every day. Buffalo Ranch Chicken Soup with Roasted Cauliflower is something that I've loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook 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:

{Make ready of Olive oil.
{Get 2 tsp of minced garlic.
{Get 1 of sweet onion, chopped.
{Make ready 2 lbs of boneless, skinless chicken breasts.
{Prepare 48 oz of low-sodium chicken broth.
{Prepare 1 cup of buffalo wing sauce of your choice.
{Make ready 4 stalks of celery, trimmed and chopped.
{Get 1 head of cauliflower, rough chopped.
{Get 1 cup of heavy cream.
{Prepare 4 tbsp of cornstarch.
{Get of Shredded cheddar.
{Make ready of Salt and pepper.
{Make ready of 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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