Creamy Buffalo Chicken Soup
Recipes

Creamy Buffalo Chicken Soup

Comments Comments

Stay up-to-date with our latest news!

Recipes

Creamy Buffalo Chicken Soup

Comments Comments
Creamy Buffalo Chicken Soup
Photos and Recipe By: Kayla Breeden, Kayla’s Kitch and Fix

 

It’s officially fall, and we all know what that means. Yes, football season, but more importantly (in my opinion), buffalo chicken season. This year we are taking it a step further with this healthy and delicious Creamy Buffalo Chicken Soup!

Typically the colder months come with lots of gathering surrounded by food, but that doesn’t mean that food can’t be good for you while also being delicious! This Creamy Buffalo Chicken soup drives that point home. It’s made from real, simple ingredients that will help fuel your body while satisfying your craving for the traditional dip. It’s also completely paleo when you use compliant ingredients!

Tips & Tricks

Before you dive into the recipe and try out this must-make dish, here are my tips to make this soup even easier to whip up and some explanation behind the steps!

In order to thicken the soup without adding flour, you’ll start the recipe with just the broth, potatoes and some seasonings. You’ll then blend them together in a blender once the potatoes are fork tender. This is a great way to thicken soups without adding any flours or unusual ingredients! Not only will it help thicken the sauce, but it also provides a creamy flavor. When prepping your potatoes and onion, be sure to cut them into larger pieces/cubes instead of chopping them finely so that they are easier to blend.

If you love spice, feel free to add additional buffalo/hot sauce to this recipe. Vice versa, if you like things more on the mild side, hold back on how much sauce you add in. You can also just make the recipe as is and add in additional coconut milk to bring the heat down slightly.

Toppings are sometimes the most fun part about soup, wouldn’t you agree? I would definitely recommend not skipping out on them with this recipe. The bacon adds a salty and crispy touch, the green onions I feel are self-explanatory and the LesserEvil Sun Poppers give you that crunch that you would have with a cracker and buffalo chicken dip. Just wait until you try it!

 

Ready to make it yourself?

Watch our step-by-step video to see how truly easy it is to make this cozy soup!

 

 

Ingredients:

  • 4 golden potatoes, cubed
  • 2 cloves garlic
  • ¼ white onion
  • 4 cups chicken broth
  • ¼ cup nutritional yeast
  • 1 tsp salt
  • ½ tsp pepper
  • 2 lbs chicken breast
  • 4 stalks celery
  • ¼-½ cup Buffalo sauce
  • ¼ full fat coconut milk or coconut cream

Toppings (Optional):

  • LesserEvil Sun Poppers
  • Green onions
  • Additional buffalo sauce

 

Directions

Slow Cooker:

  1. Add cubed potatoes, garlic cloves, onion, chicken broth, nutritional yeast, salt and pepper to a slow cooker and cook on high for 2 hours or until potatoes are fork tender.
  2. Once the potatoes are fork tender, add the slow cooker contents to a high-powered blender and blend until completely smooth.
  3. Add blender contents back to the slow cooker along with your chicken, chopped celery and Buffalo sauce. Cook until chicken is cooked through (2-3 hours).
  4. Remove the cooked chicken from the slow cooker and shred, and then add the chicken back to the soup.
  5. Stir in the coconut milk or cream until completely combined.
  6. Top with Sun Poppers, additional buffalo sauce and green onions.

 

Stovetop:

  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. Top with Sun Poppers, additional buffalo sauce and green onions.
back YOUR CART

Subtotal
Checkout
cart item
temp

minus
plus