Day 7 of Fall into Fall: Buffalo Chicken Soup

This soup is one of my all-time favorites. A little bit sweet with a hefty kick to it— this buffalo chicken soup is a surefire crowd-pleaser! You can’t miss with this one! It’s packed with healthy ingredients, fresh herbs, delicious veggies, and lean protein, so this tasty treat won’t derail your diet. Enjoy this soup with some added heat to it when those cold days are getting to you!

Buffalo Chicken Soup
Serves 4-6
8 cups water
1 head of cauliflower, chopped into florets
1 lb chicken breast, cubed
2 tablespoons chicken stock
2 tablespoons honey
3 celery stalks, diced
1 cup hot sauce
1 red onion, diced
1 teaspoon fresh pepper
1 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 cup light coconut milk
1/2 tablespoon fresh parsley, chopped
1/2 tablespoon fresh chives, chopped
1/2 tablespoon dried dill weed
1/2 cup fresh cilantro, chopped

Boil cauliflower florets and cubed chicken in 8 cups of water. Once chicken is cooked, reduce to medium heat, remove chicken, and set aside. Add in light coconut milk, chicken stock, honey, hot sauce, fresh pepper, garlic powder, onion powder, and dried dill week. Simmer for 5-10 minutes. Blend together (using an immersion blender or pour into a standing blender). Add in the diced celery and red onion, and continue to cook over medium heat. Stir in the fresh parsley, fresh chives, and fresh cilantro along with the cooked cubed chicken. Add additional cooked vegetables (I love stirring in some more cauliflower florets, sliced carrots, and corn!) if desired. Simmer for 20 minutes. Serve with a dollop of plain nonfat Greek yogurt or some sliced avocado on top for added deliciousness!

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