Buffalo Chicken Soup (kind of)
- fitgirlceos
- Oct 5, 2015
- 2 min read
Oh my lawdy this is sooooo good!
I literally piled the ingredients into my crockpot, turned on the timer for 7 hours, & voila dinner was ready!
I gotta tell you though as fantastic as this was, it was much less of a soup & much more of a 'pulled chicken recipe'. To me, this recipe (the way I made it) would be a hit in the center of a table, football on, & add to that some clean eating chips to scoop out some buffalo chicken!
This recipe would also be amazing for chicken burritos or chicken taco night!
***There are 2 ways to make this, and I have a feeling that cooking it on the stove makes it much more soup-like than cooking it in the crockpot.
INGREDIENTS FOR EITHER WAY YOU CHOOSE TO COOK IT:
*1 head of cauliflower, chopped (optional)- (I broke the head of cauliflower up into pieces and was surprised at how much the pieces really blended nicely into the soup after 7 hours.) *4 Organic chicken breast - (I went to Wholefoods & buying 4 boneless chicken breasts made it effortless) *2 Tbsp Organic chicken stock - (I accidentally purchased broth instead, and am guessing 'chicken stock' would have been even better!) *2 Tbsp Organic raw honey *3 stalks of celery 1 cup Franks red hots sauce - (I only used 1/2 cup and it definitely has a kick, so I was glad I didn't use the entire cup.) *1 onion, diced *1 tsp black pepper *1 Tbsp garlic powder *½ Tbsp onion powder *½ cup coconut milk (or heavy creamer) *½ Tbsp fresh parsley *½ Tbsp chives (optional) *½ Tbsp dried dill *½ cup chopped cilantro - ( I skipped this ingredient only because cilantro is not our favorite.) Instructions for the stove: 1. Using a large stock pot, add 8 cups of water, cauliflower and chicken breast. 2. Bring to a boil and reduce heat. 3. Once chicken is cooked remove and set aside. 4. Add coconut milk, chicken stock, spices, honey, and franks red hot sauce. 5. Use a stick blender and puree. 6. Shred the chicken with a fork and add to the pot. 7. Chop the celery and onion and add to the pot 8. Stir in the parsley, chives and cilantro and simmer for 20 min.
Instructions for the crockpot:
Place all of the above ingredients in the crockpot on low for 7 hours, then just added the coconut milk the last hour.
This is seriously one of the better recipes I have made and I give it 5 stars mostly for being able to walk away for 7 hours and having it be completely done when I got back!
PS My husband just got home and gave it a thumbs up! So much so that he's on his second bowl! Hello Success!
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