Saturday, March 19, 2011

Buffalo Chicken Soup


Now if you like chicken wings, you will love this soup!  It has a little kick to it and is so delicious!  It takes only a short amount of time to prepare and not very much prep work at all.  Great for a dinner when you are in a rush, or if you just want some good soup. 

2 stalks celery
3 green onions, thinly sliced
1 tablespoon butter
16 oz cauliflower (fresh is best but I used frozen and it was great too)
32 oz chicken stock
1/2 cup heavy cream
1/2 cup Franks hot sauce (or your favorite brand)
5 oz cheddar cheese
20 oz cubed chicken breast (I sauteed my own but you can use the canned kind as well)
Salt and pepper to taste (I also threw in a little chipotle for more heat)

1. Saute your celery and green onions in the butter over medium heat till soft.  Set aside.

2. Cook your cauliflower in the chicken broth on medium high for 15-20 minutes until the cauliflower is very soft.  Remove and let cool 1 minutes.  Transfer cauliflower to blender, adding a cup of broth and blend till smooth.  Place back in the pan and add your heavy cream, hot sauce, celery and onion mixture, and cheese.  Melt the cheese then add the chicken.  Season with salt and pepper to taste and enjoy!





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