Boil the cauliflower in a stockpot with the water, ranch seasoning, chicken broth, and chicken stock until very tender; approximately 10 minutes.
3 tablespoons ranch seasoning, 1 head of cauliflower, 4 cups low-sodium chicken stock, 2 cups low-sodium chicken broth, 1 cup water
While the cauliflower is cooking, sauté the carrots, celery, and onion with the butter. Cook on medium heat until the onions are translucent and the vegetables are fork tender.
1 pound carrots, 6 stalks celery, 1 onion, 1 tablespoon unsalted butter
Using an immersion blender, blend the cauliflower into a purée in the stockpot. It should blend completely and form a thicker base for the soup. Add the hot sauce and stir.
1 cup Buffalo sauce
Add the celery, carrots, and onion to the stockpot and stir.
Stir in the chicken pieces and let cook on low for 20-30 minutes
2 pounds rotisserie chicken
Serve hot with green onion and blue cheese as garnish (optional).
Chopped green onion and blue cheese crumbles