Cozy up with a warm bowl of Creamy Buffalo Chicken Soup. Made with lots of veggies, hot sauce, and cream cheese, this is a soup that’s just as satisfying as it is filling! Top with blue cheese, green onion, and tortilla chips for extra flavor.
2 tbsp ghee (or butter)
1/2 white onion, diced
5 carrots sticks, sliced into coins
5 celery sticks, diced
4 heaping cups cauliflower, cut into florets
2 cloves minced garlic
1 tbsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
1/2 tsp salt
1/2 tsp pepper
4 cups chicken stock
1/3 cup Frank’s Red Hot Sauce
4 large chicken breasts (about 3 lbs)
4 oz cream cheese, softened (can be dairy free)
optional toppings: blue cheese, green onion, tortilla chips
Prepare all veggies by washing and chopping.
In a large dutch oven or sauce pot, heat ghee over medium-high heat. Once melted, add onion, carrots, celery, and cauliflower. Let cook about 6-8 minutes or until beginning to soften.
Add in garlic. Then add in spices: parsley, garlic powder, onion powder, dried dill, salt and pepper. Mix until well combined.
Pour in chicken stock and hot sauce. Then add 4 chicken breasts and submerge in liquid.
Bring pot to a boil, and once boiling, cook 12 minutes.
Take chicken out after 12 minutes and set aside. Ladle a little more than half of the soup into a blender (including half of the cauliflower, carrots, celery, and broth) and blend until smooth.
Pour blended mixture into remaining soup broth.
Add in cream cheese and whisk until melted.
Cut chicken into small pieces and add back into soup.
Let simmer for 10 minutes over medium-low heat, then serve.
Top with green onion, blue cheese, tortilla chips and more hot sauce if desired.