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Buffalo Chicken Soup – buffalo chicken soup
Stav Kogan

Buffalo Chicken Soup

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Servings: 3 servings
Calories: 540
Ingredients Method Nutrition

Ingredients
  

  • 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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