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Whole30 Buffalo Chicken Soup

Whole30 Buffalo Chicken Soup

4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Slow Cooker Version 6 hours
Course Dinner, Lunch, Main Course, Soup
Servings 8

Equipment

  • Blender
  • Slow Cooker or Large Stovetop Pot/Dutch Oven

Ingredients
  

  • 4 golden potatoes, cubed
  • 2 cloves garlic
  • ¼ white onion
  • 4 cups chicken broth or chicken bone broth (I use Bonafide Provisions)
  • ¼ cup nutritional yeast (I use Bob's Red Mill)
  • 1 tsp salt
  • ½ tsp pepper
  • 2 lbs chicken breast
  • 4 stalks celery
  • ¼-½ cup buffalo sauce (I use The New Primal)
  • ¼ cup full fat coconut milk or coconut cream

Instructions
 

Slow Cooker Version

  • Add cubed potatoes, garlic cloves, onion, chicken broth, nutritional yeast, half of the celery, chicken, salt and pepper to a slow cooker and cook on high for 3 hours or until potatoes are fork tender and chicken is cooked through.
  • Once the potatoes are fork tender and the chicken is cooked through, remove the chicken and set aside. Add the slow cooker contents to a high-powered blender and blend until completely smooth. You may need to do this in two batches.
  • Shred your chicken. I do this using a hand mixer in a large bowl, but you can also use two forks.
  • Add blender contents back to the slow cooker along with your shredded chicken, the remaining chopped celery.
  • Stir in the buffalo/hot sauce and coconut milk/cream until completely combined.
  • Serve warm with toppings of choice!

Stovetop Version

  • Add chicken breasts, cubed potatoes, garlic cloves, onion, chicken broth, nutritional yeast, salt and pepper to a pot with a lid on the stove and cook on medium heat for 30 minutes or until potatoes are fork tender.
  • Once the potatoes are fork tender and the chicken is cooked through, remove the chicken and place into a large bowl and allow to cool slightly.
  • Add the rest of the pot contents to a high-powered blender and blend until completely smooth (you may need to do this in two batches depending on the size of your blender) then add back to the pot.
  • Using a hand mixer (or two forks), shred your chicken. Once shredded, add the chicken back to the pot.
  • Place the pot back on the stove over medium/low heat and add in the coconut milk/cream, chopped celery and buffalo sauce. Simmer with the lid on for 5-10 minutes.
  • Give the soup a good stir to ensure everything is completely combined.
  • Serve warm with toppings of choice!