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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
Servings: 8
Course: Dinner, Lunch, Main Course, Soup
Ingredients Equipment Method

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

Equipment

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

Method
 

Slow Cooker Version
  1. 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.
  2. 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.
  3. Shred your chicken. I do this using a hand mixer in a large bowl, but you can also use two forks.
  4. Add blender contents back to the slow cooker along with your shredded chicken, the remaining chopped celery.
  5. Stir in the buffalo/hot sauce and coconut milk/cream until completely combined.
  6. Serve warm with toppings of choice!
Stovetop Version
  1. 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.
  2. 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.
  3. 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.
  4. Using a hand mixer (or two forks), shred your chicken. Once shredded, add the chicken back to the pot.
  5. 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.
  6. Give the soup a good stir to ensure everything is completely combined.
  7. Serve warm with toppings of choice!