IMG_1052serves 6

Tastes like a hot wing only in a soup!!


3 cups of cooked and shredded rotisserie chicken.

3 Tbsp of ranch seasoning of your choice. Packages like Hidden Valley are available in stores.

1 large head of Cauliflower, chopped.

1/2 cup creamcheese (optional)

8 cups of chicken stock.

1 generous cup of carrots,diced.

1 generous cup of celery,chopped

1 onion, diced

2 cloves of garlic,minced

2 tbsp olive oil.

1 cup of Franks Red Hot Sauce ( I use the original)

Chopped green onion and Blue cheese crumbles for garnish.



Boil the cauliflower in a stock pot with the chicken stock, ranch dressing, and cream cheese until cauliflower is tender.

Saute in olive oil, the garlic, onions, carrots and celery until vegetables are fork tender.

Puree the cauliflower in a blender until smooth, then return to the pot.

Stir in the hot sauce followed by the vegetable saute.

Stir in the chicken and let cook on low heat for 20-30 minutes

Garnish with green onions and Blue cheese.