One of my goals this year is to go back and redo some old posts to make them look nicer. Most of these were shot in my original basement apartment that had zero natural light and the shitty kitchen this blog is named after. I was craving one of my old faves, Skinny Buffalo Chicken soup and went back to see how it looked. It looked pretty bad and I wanted to make some changes. I decided to make the changes and re shoot the whole thing. I have a few new followers now, so it is new to you!
Y'all this soup is AMAZING. I could not stop eating it the night I made it and it makes the perfect lunch for a whole week, I did not get sick of it! And the best part, it has no dairy or gluten! And low carb. The cauliflower taste is masked by the other flavors and you will never know! Make this, you will not regret it. It is easy and made even easier if you use a rotisserie chicken. Linking up with Meal Plan Monday.
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| Mmm. I am so happy to be having this for lunch today! |
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| The cast. The cheese is just garnish. |
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| Chop up your veggies! It went fast, I promise! |
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| Blanch your cauliflower until it is soft. I removed a bit of liquid after this. |
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| Look at all that flavor on the chicken! |
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| Puree the cauliflower so it can thicken your soup. |
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| Sauté up those veggies and get some color on them! |
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| Add all the other ingredients and let the heat do its magic! |
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| Pin it and make it this weekend! |
Low Carb Buffalo Chicken Soup (adapted from The Cookie Rookie)
4-6 boneless skinless chicken thighs (or use a rotisserie chicken and pull the meat off)
1 packet of ranch seasoning
1 large head of cauliflower chopped
4 cups chicken broth
1 large carrot, diced
2-3 stalks of celery diced
1 medium onion, diced
5 cloves garlic, diced
1 cup Buffalo Wing Sauce
chopped green onion and cheese for garnish (I used cheddar because I hate bleu cheese)
Season your chicken with salt and pepper and grill/bake/sauté until cooked cut into pieces or shred. Boil cauliflower in a pot in water to cover until very tender; approximately 10 minutes. While cauliflower is cooking, sauté carrots, celery, and onion in a stock pot. Cook on medium heat until the onions are translucent and the vegetables are tender. Add the garlic for a minute. Sprinkle the ranch packet over the veggies and stir to combine. Add broth and stir up any bits on the bottom, Using an immersion blender, blend the cauliflower into a puree in the pot (you may need to remove some liquid first, you just want the liquid barely covering the cauliflower). It should blend completely and form a thicker base for the soup. Add the cauliflower base and buffalo sauce to the veggies and stir. Stir in chicken and let cook on low for 20-30 minutes. Serve hot with green onion and cheese as garnish.
Happy Cooking!
Missy
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