As winter fades into spring, it reminds me that bathing suit season is right around the corner. “Hooray,” said no one, ever.
All joking aside, it also reminds me that I should be thinking about bathing suit season all year long, but my overall health is more important than how I’ll look in a bathing suit.
This soup combines the flavors of my favorite food in a healthy form. To eliminate even more calories and fat, use boneless, skinless chicken breasts in place of the rotisserie chicken, and poach or roast then shred before use.
Skinny Buffalo Chicken Soup
2 lb rotisserie chicken, cooked and shredded
3 Tbs dry ranch dressing mix
1 large head cauliflower, chopped
4 cups chicken stock
2 cups chicken broth
1 cup water
1 lb carrots, sliced
6 stalks celery, sliced
1 medium onion, diced
1 Tbs butter
1 cup Frank’s RedHot® Sauce
chopped green onions and bleu cheese crumbles, for garnish
Boil cauliflower in stockpot with water, ranch seasoning, chicken broth and chicken stock until very tender, approximately 10 minutes.
While cauliflower is cooking, sauté carrots, celery and onions with the butter. Cook on medium heat until the onions are translucent and the vegetables are fork-tender.
Using an immersion blender, blend the cauliflower into a puree in the stockpot. It should blend completely and form a thicker base for the soup. Add the hot sauce and stir.
Add the celery, carrots and onions to the stockpot and stir.
Stir in chicken and let cook on low heat for 20 to 30 minutes
Serve hot with green onions and bleu cheese as garnish (optional).
Nutritional Information: Calories Per Serving: 436, Calories from Fat: 188, Fat: 21 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 140 mg, Sodium: 2257 mg, Potassium: 772 mg, Carbohydrates: 19 g, Fiber: 6 g, Sugar: 9 g, Protein: 38 g
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