Description
Buffalo Chicken Soup is a creamy, flavorful soup with a spicy kick, made from a cauliflower base blended with ranch seasoning, chicken broth, and buffalo sauce. Packed with tender shredded chicken and sautéed vegetables, this comforting soup is perfect for a hearty meal and garnished with green onions and blue cheese crumbles for added zest.
Ingredients
Scale
Soup Base
- 1 head cauliflower, chopped
- 1 cup water
- 3 tablespoons ranch seasoning (store-bought or homemade)
- 2 cups low-sodium chicken broth
- 4 cups low-sodium chicken stock
Vegetables & Aromatics
- 1 pound carrots, sliced
- 6 ribs celery, sliced
- 1 onion, diced
- 1 tablespoon unsalted butter (â…› stick)
Protein & Flavor
- 1 cup Buffalo sauce (store-bought or homemade)
- 2 pounds shredded cooked chicken
Garnish (optional)
- Chopped green onion
- Blue cheese crumbles
Instructions
- Boil the Cauliflower: In a Dutch oven, combine the chopped cauliflower, 1 cup of water, ranch seasoning, chicken broth, and chicken stock. Bring to a boil and cook until the cauliflower is very tender, approximately 10 minutes.
- Sauté the Vegetables: While the cauliflower cooks, heat the unsalted butter in a skillet over medium heat. Add the sliced carrots, celery, and diced onion. Sauté until the onions become translucent and the vegetables are fork-tender, which should take about 7-10 minutes.
- Blend the Cauliflower Base: Using an immersion blender, purée the cooked cauliflower mixture directly in the stockpot until smooth and thickened, forming the creamy soup base. Stir in the buffalo sauce to incorporate the spicy flavor evenly.
- Add Sautéed Vegetables: Transfer the sautéed carrots, celery, and onion into the cauliflower base and stir to combine all the elements.
- Combine Chicken and Simmer: Stir in the shredded cooked chicken pieces into the soup mix. Reduce the heat to low and let the soup gently simmer for 20-30 minutes to allow flavors to meld together and the chicken to heat through.
- Serve with Garnishes: Ladle the hot soup into bowls and optionally garnish with chopped green onions and blue cheese crumbles for a classic buffalo flavor finish.
Notes
- Use low-sodium chicken broth and stock to control sodium levels in the soup.
- For a smoother soup texture, ensure the cauliflower is very tender before blending.
- Adjust the quantity of buffalo sauce to control the spiciness.
- Shredded rotisserie chicken works great to save prep time.
- Garnishments like green onions and blue cheese enhance traditional buffalo chicken flavors but can be omitted for a milder soup.
