Ready for the Big Game? You’ve got the snacks, but how about something a little more comforting for shaking off the cold before the teams hit the field? Big Game Soup is a great kickoff of a dish; filled with savory chicken in a spicy, rich Buffalo-sauce inspired soup! Creamy, hearty, and zesty, with plenty of tender vegetables and topped with classic tangy blue cheese, Big Game Soup might just end up taking home the trophy! It’s the MVP of game day!
Ingredients
For the soup:
- 1 head cauliflower, chopped
- 1 cup water
- 3 tablespoons ranch seasoning
- 2 cups low-sodium chicken broth
- 4 cups low-sodium chicken stock
- 1 tablespoon unsalted butter
- 1 pound carrots, sliced
- 6 ribs celery, sliced
- 1 onion, diced
- 1 cup Buffalo sauce, store-bought or homemade
- 2 pounds chicken, cooked and shredded
Optional toppings:
- green onions, to taste, chopped
- blue cheese crumbles, to taste
- Buffalo sauce, to taste, store-bought or homemade
Directions
Step 1 –In a Dutch oven, add the cauliflower, the water, the ranch seasoning, the chicken broth, and the chicken stock and bring the mixture to a boil.
Step 2 –Boil the cauliflower until it is very tender, about 10 minutes.
Step 3 –In a saucepan over medium heat, melt the butter.
Step 4 –Add the carrots, the celery, and the onions to the melted butter and cook until the vegetables are fork-tender and the onions are translucent, about 4-5 minutes.
Step 5 –In the Dutch oven, use an immersion blender to purée the cauliflower mixture, forming a thick soup base.
Step 6 –Add 1 cup of the Buffalo sauce to the soup and stir to combine.
Step 7 –Add the sautéed veggies to the Dutch oven and stir to combine.
Step 8 –Add the shredded chicken to the pot and stir to combine.
Step 9 –Cook the soup on low heat until the chicken is heated through and the flavors meld together, about 20-30 minutes.
Step 10 –Serve hot topped with the green onions, the blue cheese crumbles, and the remaining Buffalo sauce.
