Buffalo Chicken Soup
This simple, healthy, delicious recipe comes right out of The Official Anti-Inflammatory Diet Masterclass. It was a customer favorite at our meal delivery company, Feed Your Vitality.
Ingredients
- 2 ¼ lbs chicken breast cooked and shredded
- 2 Tbsp olive oil
- ⅓ lbs yellow onion diced
- ⅔ lbs celery diced
- 2 lbs cauliflower chopped
- 12 oz coconut milk
- 4 ½ cups chicken broth
- ½ cup Frank’s RedHot sauce or to taste
- 1 tsp garlic minced
- 1 tsp salt
- 1 tsp pepper
- ¼ tsp dry dill
- 2 Tbsp cilantro
- Green onion chopped for garnish
Instructions
- Heat olive oil over medium heat in a medium skillet. Add celery and onion and cook until onion is translucent.
- Meanwhile, steam cauliflower until softened. Add to a blender and blend to a chunky smooth consistency.
- In a soup pot, combine chicken, cauliflower, onion & celery, coconut milk, chicken broth, hot sauce, garlic, salt, pepper, dill and cilantro. Cook over medium heat until soup boils, stirring periodically.
- Reduce heat, cover and simmer for 30 minutes.
- Serve hot, garnished with green onion.