Can I use frozen cauliflower for this recipe?

Yes! Frozen cauliflower works perfectly in this recipe and may even save you some prep time. Add it directly to the pot with the liquid ingredients and cook until very tender, which might take a few minutes longer than fresh cauliflower.

My soup isn't as thick as I'd like. How can I thicken it?

If your soup seems too thin after blending, you have several options. The easiest is to simmer it uncovered for an additional 10-15 minutes to reduce the liquid. Alternatively, you can blend in another cup of cooked cauliflower, or stir in 1-2 tablespoons of cornstarch mixed with cold water.

Can I make this soup less spicy but still keep the Buffalo flavor?

Absolutely! Use a mild Buffalo sauce and reduce the quantity to ½ cup. You can also add 1-2 tablespoons of tomato paste and a splash of vinegar to maintain that tangy Buffalo flavor profile without the heat. Alternatively, stirring in a bit of ranch dressing at the end will help cool the spiciness.

How do I prevent the blue cheese from completely melting into the soup?

Add the blue cheese crumbles as a garnish just before serving rather than mixing them into the hot soup. This way, you'll get delicious pockets of tangy cheese with each spoonful rather than having it disappear into the broth.

Buffalo Chicken Soup Recipe

Name: Buffalo Chicken Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 head cauliflower, chopped; 1 cup water; 3 tablespoons ranch seasoning (store-bought or homemade); 2 cups low-sodium chicken broth; 4 cups low-sodium chicken stock; 1 cup Buffalo sauce (store-bought or homemade); 2 pounds shredded cooked chicken; 1 pound carrots, sliced; 6 ribs celery, sliced; 1 onion, diced; 1 tablespoon unsalted butter (⅛ stick); Chopped green onion; Blue cheese crumbles

Description

This creamy Buffalo Chicken Soup combines tender cauliflower, savory chicken, and fresh vegetables in a spicy buffalo broth, resulting in all the flavors of buffalo wings in a comforting, one-pot meal. It’s a healthier, lighter twist on the classic, made easy with cooked chicken, ranch seasoning, and topped with your favorite garnishes.

Ingredients

Units Scale

For the Soup Base

- 1 head cauliflower, chopped
- 1 cup water
- 3 tablespoons ranch seasoning (store-bought or homemade)
- 2 cups low-sodium chicken broth
- 4 cups low-sodium chicken stock
- 1 cup Buffalo sauce (store-bought or homemade)
- 2 pounds shredded cooked chicken

For the Vegetables

- 1 pound carrots, sliced
- 6 ribs celery, sliced
- 1 onion, diced
- 1 tablespoon unsalted butter (1/8 stick)

For Garnish (Optional)

Chopped green onion
Blue cheese crumbles

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Instructions

Cook Cauliflower Base: In a Dutch oven, combine the chopped cauliflower, water, ranch seasoning, chicken broth, and chicken stock. Bring to a boil and cook until the cauliflower is very tender, about 10 minutes.
Sauté Vegetables: While the cauliflower is cooking, melt the butter in a skillet over medium heat. Add the sliced carrots, celery, and diced onion. Sauté until the onions are translucent and the vegetables are fork-tender.
Blend Cauliflower: Once the cauliflower is tender, use an immersion blender directly in the pot to purée the cauliflower into a smooth, thick base. Make sure there are no lumps for best texture.
Add Buffalo Sauce: Stir the Buffalo sauce into the blended cauliflower base. Mix well until completely combined.
Combine Vegetables and Chicken: Add the sautéed carrots, celery, and onion to the soup. Then stir in the shredded cooked chicken. Mix everything thoroughly.
Simmer Soup: Reduce the heat to low and let the soup simmer for 20–30 minutes to allow the flavors to meld and the soup to heat through.
Serve: Ladle the soup into bowls, and garnish with chopped green onion and blue cheese crumbles if desired. Serve hot.

Notes

Use fully-cooked, shredded chicken for this recipe. Do not add raw or undercooked chicken to the soup.
An immersion blender works best, but a food processor or high-powered blender can be used; ensure the cauliflower is soft and cut into small pieces for easy blending.
Nutritional information does not include optional garnishes.
Store Buffalo Chicken Soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 265
Sugar: 7g
Sodium: 1180mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 27g
Cholesterol: 70mg