Buffalo Chicken Soup
Creamy buffalo chicken soup with a cauliflower-thickened base, tender shredded chicken, and tangy buffalo sauce, finished with blue cheese and green onions.
Servings: 4 servings
Ingredients
- 6 cups cauliflower florets about 1 small cauliflower
- 4 ounces cream cheese softened
- 4 cups chicken broth divided
- 1 tablespoon butter
- 1 small onion
- 2 ribs celery
- 1 carrot
- 3 cloves garlic minced
- ¼ teaspoon pepper
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce
For serving
- crumbled blue cheese or shredded cheddar, optional
- sliced green onions
Instructions
- In a large soup pot add the cauliflower and cover with water. Bring to a boil over medium-high heat. Boil until soft, about 5 to 8 minutes. Drain cauliflower.
- To a blender, add the cooked cauliflower, cream cheese, and 1 cup of broth. Blend until very smooth.
- In the same pot the cauliflower was cooked in, melt butter over medium heat. Add onion, celery, and carrot, and cook until the onion is translucent. Stir in garlic and cook 1 minute more.
- Add remaining broth, blended cauliflower, and pepper to the pot. Simmer for 15-20 minutes or until the vegetables are tender.
- Stir in chicken and buffalo sauce, and cook 5 more minutes, or until heated through. Taste and season with salt and pepper as needed.
- Serve soup topped with crumbled blue cheese and sliced green onions.
Notes
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition
Calories: 313kcal | Carbohydrates: 15g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 2028mg | Potassium: 826mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3140IU | Vitamin C: 76mg | Calcium: 101mg | Iron: 2mg