Buffalo Chicken Soup

A bowl of buffalo with a spoon in it. It is topped with green onions and coconut cream. Around it is two other bowls, bowl of green onions, and a plate of lemon wedges and celery.

5 from 12 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, paleo chicken soup, whole30 chicken soup

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings cups

Calories 236kcal

Author Kelly

Ingredients

1 tablespoon ghee
2 cloves garlic, minced
1 heaping cup diced yellow onion (140 grams)
1 heaping cup diced carrot (1 large/150 grams)
1 cup diced celery (2 large ribs/120 grams)
3 cups chicken broth
2 1/2 heaping cups diced potatoes (about 2 medium-sized, cut into 1-1½ inch pieces)*
1 1/2 cups peeled and quartered potatoes (about 1 medium, cut into about 2-2½ inches pieces)*
1 1/2 pounds chicken breasts (2-4 depending on size)
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
optional toppings: green onion, coconut cream, hot sauce

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 for 1-2 minutes until fragrant. Add onion, carrots, celery, and salt and pepper and saute for 3-4 minutes until slightly softened.
Add diced potatoes and mix well to combine. Then add the chicken breasts (keep them whole) and the quartered potatoes on top (do not mix them, but just layer them on top). Add your broth and make sure everything is 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.
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 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. Blend until smooth and creamy. Add back into the pot along with the shredded chicken.
Add the lemon juice and salt and pepper. Let simmer for 3-5 minutes until well combined. Top with optional toppings and enjoy!

Notes

*you want about 1 1/2 pounds (24 ounces) of potatoes total. This was about 3 medium-sized potatoes for me (but it will vary depending on how big they are). I diced up 2 of them and then peeled and quartered the last one that is used in the broth mixture.

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

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

Nutrition