Food

Best. Soup. Ever. Buffalo Chicken Soup from PaleOMG

By  | 

March Madness has me craving cold beer and buffalo wings. So when I saw this recipe from one of my favorite blogs, PaleOMG.com, I just about knocked my laptop off my desk running to the kitchen to get it cookin’.

It did not disappoint! My parents and I chowed down on this. For my mom and I, it was a little spicy but delicious (and we cooled it off with some Tessemae’s ranch dressing which doesn’t have any weird/scary ingredients in it) and for my dad, the spice was just right. So keep that in mind and maybe adjust accordingly.

I didn’t use an Instant Pot for this (those things are pricey!) and instead, just softened all of the veggies in a crock pot while I went and rode. So don’t feel like you can’t make this recipe if you don’t have an Instant Pot. You could also use a regular pot too, and just supervise it a bit more. I also used a regular blender instead of an immersion blender and just blended the soup in batches.

Don’t skip the chopped chives on top! Trust me. That crunch is crucial.

Go here for Juli’s full description on how she makes it. It’s heavenly. Recipe from Paleomg below.

Serves: 4-6
Ingredients
  • 2 tablespoons ghee [Stable & Spice note: I used regular grass-fed butter]
  • 1 cup diced carrots
  • 1 cup diced celery
  • ½ white onion, minced
  • 3 garlic cloves, minced
  • 4 cups cauliflower florets (I used a frozen bag of cauliflower that was defrosted – it cooks quicker and a little better)
  • 32 ounces chicken bone broth
  • ⅔ cup Frank’s Red Hot Sauce (less if you don’t like it as spicy)
  • salt and pepper, to taste
  • 1 rotisserie chicken, pulled and shredded
  • fresh cilantro, for garnish
  • chopped green onions, for garnish
  • Primal Kitchen Avocado Oil Ranch, for garnish
Instructions
  1. Place ghee in the basin of the instant pot then press the sauté button. Once the ghee begins to melt, add the carrots, celery, onion and garlic and sauté for about 5 minutes, until onion becomes translucent.
  2. Press the keep warm/cancel button, add the cauliflower, chicken broth, hot sauce and a hefty pinch of both salt and pepper, then secure the lid, close off the pressure valve and press the Soup button. This will cook for 30 minutes once it comes up to pressure. Once the soup is done cooking, you can let it naturally release or do a quick release. Once you remove the lid, use an immersion blender to blend the soup until completely smooth. Taste to see if the soup needs any extra salt or pepper.
  3. Turn the soup back onto the Saute function and add the rotisserie chicken and let cook down for 8-10 minutes, stirring every 2 minutes to keep from sticking. Press the keep warm/cancel button before serving.
  4. Garnish soup with a swirl of ranch, hot sauce, green onions and cilantro.
Stable & Spice

Fitness and nutrition series for equestrians.

You must be logged in to post a comment Login