Paleo diet guidelines

Buffalo chicken soup delivers all the tangy heat of buffalo wings in a big, warming bowl — without a drop of dairy. Chicken breasts bake in Frank's Red Hot, get shredded, then simmer with grated cauliflower, celery, and coconut milk for creaminess. Cool it all down with fresh avocado slices on top.

Buffalo Chicken Soup

Typical buffalo chicken dips, soups, and stews are made with a variety of cheeses and creamy ingredients. This deliciously spicy Paleo version incorporates creaminess without using any dairy products. The flavors in this warm, spicy soup make this meal very delightful on a cold fall day!
Serves 3–4

3 large chicken breasts
11⁄2 cups (480 ml) Frank’s Red Hot sauce, divided use
1 tablespoon (15 ml) clarified butter
1 tablespoon (15 ml) olive oil
1 large onion, roughly chopped
4 celery stalks, roughly chopped
1 large head cauliflower (grated, excluding stems)
1 tablespoon (15 ml) minced garlic
2 tablespoons (30 ml) lime juice
2 (28-ounce) containers chicken stock
1 cup (240 ml) unsweetened coconut milk
1 avocado, peeled, pitted, and sliced into thin pieces, for garnish
Cilantro, chopped, for garnish
Black pepper, to taste

1. Marinate the chicken breasts in 1 cup (240 ml) of Frank’s Red Hot sauce in the refrigerator. Preheat the oven to 350°F (180°C). Place chicken and hot sauce marinade in a baking dish and bake for about 15 minutes, or until chicken breasts are cooked through fully. Remove from heat and shred into small, bite-size pieces.
2. In a large stock pot, melt clarified butter and olive oil over medium heat. Add chopped onion and celery and sauté for about 8–10 minutes. Add grated cauliflower and garlic and sauté for another 3 minutes. Add shredded chicken to pot and turn heat to medium-high. Add remaining 1⁄2 cup (480 ml) of hot sauce, lime juice, stock, and coconut milk. Bring to a boil. Turn heat down to low and simmer for about 10 minutes. Add more hot sauce to the broth now if you desire added heat.
3. Top with fresh avocado slices, cilantro, and black pepper to serve.

Pro Tips

• Marinate the chicken in the hot sauce ahead of time — even 30 minutes in the fridge lets the vinegar-pepper flavor work its way into the meat.
• Bake the chicken in its marinade rather than discarding it; those pan juices go straight into the pot and deepen the broth.
• Grate the cauliflower rather than chopping it — it melts into the soup and creates that creamy, chowder-like body without any cheese.
• Adjust the final heat at the end of simmering: the recipe adds 1/2 cup hot sauce to the broth, and you can go bolder or gentler right there.

Frequently Asked Questions

How do I make buffalo chicken soup dairy-free?

It already is — unsweetened coconut milk replaces the cream cheese and cheddar of typical buffalo soups while keeping the broth rich and creamy.

Can I use leftover roasted chicken?

Yes — skip the marinating and baking, and stir shredded cooked chicken in with the stock. It's a great way to use up a roast chicken carcass worth of meat.

How spicy is it?

With roughly 11/2 cups of Frank's Red Hot it has a proper buffalo-wing burn. Stir in less at the end and let each person add more to their own bowl.

Does it freeze well?

The soup base freezes well for up to 2 months, but add the avocado garnish fresh — it doesn't survive freezing.

Stav Kogan

Buffalo Chicken Soup

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Servings: 3 servings

Calories: 540

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 3 large chicken breasts
• 1 tbsp clarified butter
• 1 tbsp olive oil
• 1 large onion, roughly chopped
• 4 celery stalks, roughly chopped
• 1 large head cauliflower (grated, excluding stems)
• 1 tbsp minced garlic
• 2 tbsp lime juice
• 2 (28-ounce) containers chicken stock
• 1 cup unsweetened coconut milk
• 1 avocado, peeled, pitted, and sliced into thin pieces, for garnish

Method

 

1. Marinate the chicken breasts in 1 cup of Frank’s Red Hot sauce in the refrigerator.
2. Preheat the oven to 350°F.
3. Place chicken and hot sauce marinade in a baking dish and bake for about 15 minutes, or until chicken breasts are cooked through fully.
4. Remove from heat and shred into small, bite-size pieces.
5. In a large stock pot, melt clarified butter and olive oil over medium heat.
6. Add chopped onion and celery and sauté for about 8–10 minutes.
7. Add grated cauliflower and garlic and sauté for another 3 minutes.
8. Add shredded chicken to pot and turn heat to medium-high.
9. Add remaining 1⁄2 cup of hot sauce, lime juice, stock, and coconut milk.
10. Bring to a boil.
11. Turn heat down to low and simmer for about 10 minutes.
12. Add more hot sauce to the broth now if you desire added heat.
13. Top with fresh avocado slices, cilantro, and black pepper to serve.

Nutrition

Calories: 540kcalCarbohydrates: 31gProtein: 63gFat: 25g

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