Buffalo Chicken Soup

4.61 from 76 votes

Creamy buffalo chicken soup will be your new favorite healthy chicken soup recipe. It’s hearty and comforting, full of protein, and thickened without any dairy or flour. Made in one pot on the stove and ready in 45 minutes. Gluten-free, dairy-free, paleo, and Whole30 approved!

Course Main Course

Cuisine American

Keyword buffalo chicken chowder, buffalo chicken soup, buffalo chicken wing soup, creamy buffalo chicken soup

Prep Time 5

Cook Time 40

Total Time 45

Servings cups

Calories 236kcal

Author Kelly Nardo

Equipment

Ingredients

1 tablespoon ghee
2 cloves garlic, minced
1 heaping cup diced yellow onion (140 grams)
1 heaping cup diced carrot (150 grams)
1 cup diced celery (120 grams)
2 1/2 heaping cups diced yukon gold potatoes (cut into 1-1 1/2 inch pieces) - see notes*
1 1/2 cups peeled and quartered yukon gold potatoes (cut into about 2-2 1/2 inches pieces) - see notes*
1 1/2 pounds chicken breasts
3 cups chicken broth
1/2 cups buffalo sauce **
1/2 cup full-fat coconut milk (make sure fully combined when using canned coconut milk)***
1/8 teaspoon cayenne
1 tablespoon lemon juice
salt and pepper, to taste
optional toppings: green onion, coconut cream, hot sauce, cheese

Instructions

Heat a large dutch oven or nonstick pot over medium heat. Add ghee and let it get hot, about 30 seconds. Add garlic and saute until fragrant, about 1 minute. Add onion, carrots, celery, salt, and pepper and saute for 3-4 minutes until slightly softened.
Make your soup. Add diced potatoes and mix well to combine. Make sure nothing is stuck to the bottom of the pan. Then add the chicken breasts (keep them whole) and the quartered potatoes on top (do not mix them, just layer them on top). Add your broth and make sure everything is covered. Add a little more broth if everything is not covered. Place the lid on the pot and let simmer, untouched, over medium to medium-low heat for 20-25 minutes. Be careful that the liquid doesn’t boil over. If needed, adjust the lid so a little air can get in.
Blend soup. After 25 minutes the potatoes should be softened and the chicken cooked through. Remove the potato quarters and add to a blender. Remove the chicken and shred it with a fork. Add about 1/2-1 cup of the liquid from the soup along with the buffalo sauce, coconut milk, and cayenne pepper to your blender with the potatoes. Blend until smooth and creamy. Add back into the pot along with the shredded chicken and stir to combine.
Let simmer. Add the lemon juice and a little more salt and pepper. Let simmer for 3-5 minutes until well combined.
Enjoy! Top with optional toppings and enjoy!

Notes

*you want about 1 1/2 pounds (24 ounces) of potatoes in total. The number of potatoes will vary depending on how large or small they are.

**you can use either homemade buffalo sauce or store-bought. Both work great!

***when using canned full-fat coconut milk, it is usually separated with liquid/water on the bottom and cream on the top. Make sure to mix well so it's fully combined before using.

Nutrition