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Frank’s Buffalo Chicken Soup with Roasted Cauliflower – #52soups

January 26, 2016 by danawyyc Leave a Comment

 

Frank's Buffalo Chicken Soup - #52soups

I love Frank’s Buffalo Wing sauce so I was really interested to see how that would translate into a soup. I used roasted cauliflower to thicken the broth, but you could also leave it out and have a thinner broth, or thicken it with something else like white beans or potatoes. I left the celery and carrots fairly crunchy, if you want them to be softer than you can just saute them before adding them to the soup.

Frank's Buffalo Chicken Soup - #52soups

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Frank's Buffalo Chicken Soup with Roasted Cauliflower - #52soups
 
Ingredients
  • 2 chicken breasts cooked (cut up or shredded)
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 onion (diced)
  • 4 stalks celery (chopped)
  • 4 carrots (chopped)
  • 1 tetra pack of chicken broth (900 ml)
  • 1 head cauliflower (cut into florets)
  • ½ cup (or more) Frank's Buffalo Wing Sauce or Frank's Red Hot
  • ¼ cup of Ranch Dressing
  • blue cheese (optional)
Instructions
  1. Toss the cauliflower with oil and sprinkle with salt and pepper. Arrange in one layer on a baking sheet. Bake at 400F for 20-30 minutes. Cauliflower should be starting to brown. (this step can be done ahead - just refrigerate the roasted cauliflower.
  2. Melt butter in a large pot and add a couple TBSP of butter to make a roux.
  3. Stir for a couple of minutes and then add the diced onion. Cook for a couple more minutes.
  4. Add in the chicken broth and cauliflower and heat to a boil.
  5. Use an immersion blender to puree (or you can mix up the cauliflower with some broth in a magic bullet or blender).
  6. Add the carrots, celery and chicken to the cauliflower mixture and bring back to a boil.
  7. Add the hot sauce and dressing and mix well.
  8. Top with blue cheese, or a drizzle of ranch dressing.
Notes
Adapted from The Cookie Rookie
3.2.2925
Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
3.2.2925

Frank's Buffalo Chicken Soup - #52soups

Filed Under: 52 Soups, Food, Recipes

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About Me

I'm an experiential playground expert and mom to three young kids. I live with my husband in Calgary, Alberta, Canada. When I'm not looking after people, I'm reading all the YA fiction I can get my hands on and am attempting to learn photography. My laundry-folding suffers due to more interesting pursuits.

You can also find me over at:
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