My Whole30 Buffalo Chicken Soup is all the flavors you love of a good buffalo chicken dip in a soup! Loaded with flavor and nourishing ingredients, it’s one you will add to your regular rotation. It’s easy to make and can be made in the Instant Pot, slow cooker, or on the stove.
Why We Love This Buffalo Chicken Soup
First, it’s Whole30, Paleo, Keto, gluten-free, dairy-free, nut-free (depending on which cream cheese you use), and egg-free. That means it’s allergen-friendly and such a great option for a variety of dietary needs. Plus, I love that it can be cooked with a variety of methods!
Next, I love that it’s freezer-friendly! Soup makes a big batch and can be a great meal prep food if it freezes well. This is super easy to store in a sealed container in the freezer for up to 3 months. Heat and eat as needed for a quick, nourishing hot meal from freezer to table!
TIME-SAVING HACK: I often don’t feel like I have time or want to chop a bunch of veggies. An easy hack? Chopping all the veggies together in a food processor! This takes less than a minute. Plus, smaller, finely chopped veggies can help this soup feel more approachable to kids or those who are veggie-adverse ; ).
Ingredients
- Oil – Olive or avocado oil works great here
- Carrots – As you need 1 cup chopped total here, you can use 2 large whole carrots or 10-12 baby carrots. Use whatever you need to use up or is accessible to you!
- Celery – Fresh celery, ends trimmed, finely chopped.
- Onion – Yellow or white onion, finely chopped.
- Fresh or frozen riced cauliflower – I usually use frozen, since that is what I have on hand, but either works equally well in this recipe!
- Chicken breasts – Boneless, skinless, put into the soup whole and then shredded once cooked.
- Chicken broth or chicken bone broth
- Dairy-free cream cheese – Kitehill has a Whole30-approved dairy-free cream cheese which you can find local to you here. If not on a Whole30, I love the Violife brand, as it is also nut-free. But, it does have an ingredient in it that is derived from cornstarch and sadly not Whole30 compatible.
- Canned full-fat coconut cream – No, canned coconut creme is not the same as canned coconut milk. It’s higher in healthy fats and its ability to get solid. Make sure you are using canned coconut CREME or the results will be thin. I prefer this one by Thai Kitchen that I find at Walmart.
- Hot sauce or buffalo sauce – Frank’s hot sauce is an easy-to-find Whole30-compatible hot sauce that works great in this soup. Or, if you have another hot sauce or buffalo sauce that works for you on hand, use that!
- Garlic powder – I buy this in bulk from Winco or Sam’s Club. Garlic powder or granulated garlic works equally well here.
- Salt
- Pepper – Basic black ground pepper
How to Make It
First, add the oil to a large stock pot over medium heat on the stove or the Instant Pot on saute. Or, if using the slow cooker, do this in a small saute pan on the stove. Add finely chopped veggies and saute for 5 minutes.
Then, add the riced cauliflower on top of the veggies, followed by the whole chicken breasts. Pour chicken broth on top. Add the cream cheese, coconut cream, hot sauce, and the spices. No need to blend it all together at this point.
INSTANT POT: Seal the Instant Pot and cook on Manual at High for 15 minutes.
SLOW COOKER: Close the lid and cook on low for 8 hours or high for 4 hours.
STOVE: Put a lid on the pot and cook on medium heat for 30 minutes, stirring occasionally.
All methods: Cook until veggies are tender and chicken breasts are cooked through. Remove the chicken breast and shred it either with a hand or standing mixer or with two forks. If using a mixer, I recommend covering it with a towel while shredding to prevent splatter.
Add shredded chicken back in and serve with optional chopped cilantro, sliced avocado, and additional salt to taste. Store leftovers in the fridge in a sealed container for up to 1 week or in the freezer for up to 3 months.
Whole30 Buffalo Chicken Soup
Ingredients
- 2 tablespoons olive or avocado oil
- 2 large carrots, finely chopped or 10-12 baby carrots finely chopped
- 3 stalks celery, finely chopped
- 1/2 large yellow or white onion
- 3 cups fresh or frozen riced cauliflower
- 1 1/2 pounds boneless, skinless chicken breasts, whole
- 4 cups chicken broth or chicken bone broth
- 7-8 ounces dairy-free cream cheese
- 13 oz can full-fat coconut cream
- 1/4 cup hot sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Optional to serve: Chopped cilantro, sliced avocado, and additional salt to taste.
Instructions
- Add the oil to a large stock pot over medium heat on the stove or the Instant Pot on saute. Or, if using the slow cooker, do this in a small saute pan on the stove. Add finely chopped veggies and saute for 5 minutes.
- Add the riced cauliflower on top of the veggies, followed by the whole chicken breasts. Pour chicken broth on top. Add the cream cheese, coconut cream, hot sauce, and the spices. No need to stir if using an instant pot or slow cooker. If using the stove, give a quick stir to blend it all together.
- INSTANT POT: Seal the Instant Pot and cook on Manual at High for 15 minutes.SLOW COOKER: Close the lid and cook on low for 8 hours or high for 4 hours.STOVE: Put a lid on the pot and cook on medium heat for 30 minutes, stirring occasionally.
- All methods: Cook until veggies are tender and chicken breasts are cooked through. Remove the chicken breast and shred it either with a hand or standing mixer or with two forks. If using a mixer, I recommend covering it with a towel while shredding to prevent splatter.
- Add shredded chicken back in and serve with optional chopped cilantro, sliced avocado, and additional salt to taste. Store leftovers in the fridge in a sealed container for up to 1 week or in the freezer for up to 3 months.
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