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Buffalo Chicken Soup

Updated: Aug 6, 2022

Who doesn't love buffalo chicken?! This hearty soup will satisfy your craving. This recipe is even gluten-free and Paleo-friendly!


  • 1 1/2 lbs chicken breast

  • 2 sweet potatoes

  • 1 red or green bell pepper

  • 1 jalapeno pepper

  • 1/2 white onion

  • 32 oz. chicken bone broth

  • 1 can of coconut cream

  • 3/4 cup Frank's Red Hot Buffalo Wing Sauce

  • 2 TBSP ghee

  • 1/2 tsp garlic powder

  • 1/2 tsp himalayan salt

  • 1/2 tsp black pepper

  • dash of red pepper flakes


  • Cut up the sweet potatoes, bell pepper and onion. Remove seeds from the jalapeno pepper and chop.

  • Melt the ghee in a large pot over medium-high heat. Add sweet potatoes, bell pepper, onions and jalapeno pepper. Cook until onions become slightly transparent, stirring often.

  • Add chicken breasts, buffalo wing sauce, chicken broth, garlic powder, salt, pepper and red pepper flakes. Stir well to combine and bring to a simmer.

  • Once simmering, turn heat on low and cover, continuing to simmer for 25 minutes. Remove chicken, put on cutting board and shred using forks.

  • Use an immersion blender (or regular blender) to blend the ingredients of the soup (minus the chicken) until smooth.

  • Add the chicken back into the soup and add in coconut cream, stirring well. Serve hot and enjoy!!

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