Buffalo Chicken Soup

Try this one...



SKINNY BUFFALO CHICKEN SOUP


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PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins

Adapted from Jennifer Miller, Fat Chick to Fit Chick: http://www.fatchick2fitchickblog.com/buffalo-chicken-soup/
Author: adapted from Jennifer Miller - Fat Chick to Fit Chick
Recipe type: soup
Serves: 6
INGREDIENTS
2 pounds of cooked and shredded rotisserie chicken
3 tbsp of ranch seasoning*
1 large head of cauliflower chopped
4 cups chicken stock
2 cups chicken broth
1 cup water
1 pound of sliced carrots
6 stalks of celery sliced
1 medium onion, diced
1 tablespoon butter
1 cup Franks Red Hot Sauce (or your favorite hot sauce), use less if you want it to be less spicy, more if you want to burn your mouth off
chopped green onion and blue cheese crumbles for garnish


INSTRUCTIONS
Boil cauliflower in stock pot with water, ranch seasoning, chicken broth, and chicken stock until very tender; approximately 10 minutes.
While cauliflower is cooking, saute carrots, celery, and onion with the butter. Cook on medium heat until the onions are translucent and the vegetables are fork tender.
Using an immersion blender, blend the cauliflower into a puree in the stock pot. It should blend completely and form a thicker base for the soup. Add the hot sauce and stir.
Add the celery, carrots, and onion to the stock pot and stir.
Stir in chicken and let cook on low for 20-30 minutes
Serve hot with green onion and blue cheese as garnish (optional)
Enjoy!