Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, buffalo ranch chicken soup with roasted cauliflower. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Heat a large pot over medium heat. When the cauliflower is done, remove from oven and stir into the soup. Buffalo Ranch Chicken Soup with Roasted Cauliflower instructions.

Buffalo Ranch Chicken Soup with Roasted Cauliflower is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Buffalo Ranch Chicken Soup with Roasted Cauliflower is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular 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 can achieve that.

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

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

This creamy paleo buffalo chicken casserole with ranch and cauliflower rice is the ultimate paleo buffalo chicken casserole! 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. Buffalo Chicken Soup perfectly turns the delicious flavor of buffalo chicken wings into soup form. Even better, this Skinny Buffalo Chicken Soup recipe has so much flavor and none of the calories.

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!

Eating in a healthy way doesn't have to mean you skip the flavor. I love this skinny soup recipe! On a large baking sheet, toss cauliflower with buffalo sauce. While the cauliflower is cooking, melt the butter in a skillet set over medium heat. When it is just beginning to brown and smell nutty, add the panko crumbs and the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker.

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