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    Home » Soup and Stews

    Spicy Chicken Soup Recipe

    Published: Jan 12, 2023 by Mariah Mandile

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    Jump to Recipe Print Recipe

    Spicy Chicken Soup is perfect for when you're in the mood to cozy up with a warm and comforting meal. It's made with simple ingredients like chicken broth, buffalo sauce, and all the classic chicken soup vegetables!

    Spicy chicken soup in a white bowl on a black background.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why you'll love this recipe!
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Expert Tips
    • Serving Suggestions
    • How to store leftovers
    • Recipe
    • Want more recipes?

    Why you'll love this recipe!

    Cozy - This delicious Buffalo Chicken Soup is warm and comforting!

    Allergy Friendly - This recipe is made without dairy or gluten which makes it a great option for those with food allergies.

    Simple & Easy - You'll have this simple meal ready in no time! There's minimal prep involved, and I included tips to make it even quicker and easier!

    Healthy - Although this soup may taste like it's indulgent, it's actually made with healthy ingredients and my favorite dairy-free buffalo sauce from Primal Kitchen!

    🍴Ingredient Notes

    Spicy chicken soup ingredients measured out.
    • Chicken Breast - My favorite brands for free range chicken are Butcher Box and Bell & Evans. You can also use leftover chicken breast or rotisserie chicken.
    • Chicken Broth - Any chicken broth, chicken stock, chicken bone broth, or vegetable broth will work! I love the brand Kettle & Fire.
    • Cannellini Beans - Any white beans will work with this recipe!
    • Vegetables - You'll need chopped carrots, celery, and sweet onion for this recipe.
    • Buffalo Sauce - I used Primal Kitchen No Dairy Buffalo Sauce, but any buffalo sauce will work!
    • Garlic - Fresh garlic works best with this recipe. I always prefer the flavor of fresh garlic over dried, but you could certainly swap it for a ½ teaspoon of garlic powder if that's all you have on hand.
    • Extra Virgin Olive Oil - You can also substitute with coconut oil or avocado oil. I use a small amount to prevent the onions from sticking.

    🍴Step by Step Instructions

    Step 1: Cook Onions & Garlic

    Start by adding chopped onions and minced garlic to the bottom of the large soup pot with olive oil. Sauté on medium heat until onions are translucent.

    Onions cooking in dutch oven.

    Step 2: Cook Chicken & Broth

    Next, add in cannellini beans, chicken broth, buffalo sauce, chicken breast, and salt. Stir together and cover the pot. Simmer on medium/low heat for 30 minutes.

    Broth, chicken breast, carrots, and celery in dutch oven.

    Step 3: Shred Chicken

    Uncover pot, remove chicken breast and add to a mixing bowl. Shred the chicken with two forks or a hand mixer.

    Shredded chicken in glass bowl.

    Step 4: Blend Broth

    Then use an immersion blender to create a thick, creamy broth. (You can also you a high-speed blende!)

    Cooked soup in dutch oven.

    Step 5: Simmer with Vegetables

    Finally, add back in the shredded chicken with carrots and celery. Simmer for about 20 minutes or until vegetables are tender. Serve hot!

    Expert Tips

    • Stir the soup occasionally to make sure the vegetables are not sticking to the bottom of the pot.
    • Use an immersion blender to puree the broth. This is much easier, (and safer) than trying to pour the broth into a blender.
    • Use a hand mixer to save time on shredding the chicken! It will easily break apart the cooked chicken breast in minutes.
    • To cut vegetables evenly, use a vegetable chopper! It saves time and creates consistent sized vegetables. Check out this video to see it in action!
    • Do not cut the carrots & celery too big or it will take a while for them to cook.
    Spoon scooping out spicy chicken soup.

    Serving Suggestions

    1. Paleo Garlic Herb Bread - One of my ALL-TIME favorite recipes. I love toasting a slice and serving with a cozy bowl of soup.
    2. Gluten-Free Croutons - Croutons are always welcome on my soup. Adds a nice crunch, and some extra flavor!
    3. Cassava Flour Bread - This simple, nut-free bread recipe is super easy to make and perfecting for toasting!
    4. Dairy-Free Cheese - My favorite brand is Miyokos. Serve on top or stir into the soup.
    5. Chips or Toasted Tortilla Strips - I love Siete tortillas! Crumble them on top or serve on the side.
    6. Rice or Gluten-Free Pasta - To "bulk" up this recipe, you can serve with your favorite rice or gluten-free pasta!
    7. Fresh Avocado - This soup pairs well with thin slices of avocado on top!
    8. Side Salad - Serve with a simple salad to keep things light and fresh!

    How to store leftovers

    You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer.

    You can also store leftovers in an airtight container for up to 5 days in the refrigerator.

    More soup recipes!

    • Whole30 Chicken Pot Pie Soup
    • One Pot Lasagna Soup
    • Chicken Bone Broth Soup (Whole30 Friendly!)
    • Creamy Dairy Free Tomato Soup

    After you make this Spicy Chicken Soup, make sure to leave a comment & rate the recipe!

    Recipe

    Spicy chicken soup in a white bowl on a black background.

    Spicy Chicken Soup Recipe

    Spicy Chicken Soup is perfect for when you're in the mood to cozy up with a warm and comforting meal. It's made with simple ingredients like chicken broth, buffalo sauce, and all the classic chicken soup vegetables!
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Main Course, Soup
    Cuisine American
    Servings 6
    Calories 245 kcal

    Equipment

    • 1 Large Pot
    • 1 Immersion Blender

    Ingredients
      

    • 1 Pound Chicken Breast
    • 32 Ounces Chicken Broth
    • 29 Ounces Cannellini Beans
    • 1 Cup Chopped Carrots
    • 1 Cup Chopped Celery
    • 1 Sweet Onion, Diced
    • ¾ Cup Buffalo Sauce I used Primal Kitchen No Dairy Buffalo Sauce.
    • 2-4 Cloves of Garlic, Minced
    • 1 Tablespoon Extra Virgin Olive Oil
    • 1 Teaspoon Salt

    Instructions
     

    • Start by adding chopped onions and minced garlic to the bottom of the large soup pot with olive oil. Sauté on medium heat until onions are translucent.
    • Next, add in cannellini beans, chicken broth, buffalo sauce, chicken breast, and salt. Stir together and cover the pot. Simmer on medium/low heat for 30 minutes.
    • Uncover pot, remove chicken breast and add to a mixing bowl. Shred the chicken with two forks or a hand mixer.
    • Then use an immersion blender to create a thick, creamy broth. (You can also you a high-speed blende!)
    • Finally, add back in the shredded chicken with carrots and celery. Simmer for about 20 minutes or until vegetables are tender. Serve hot!

    Notes

    Expert Tips

    • Stir the soup occasionally to make sure the vegetables are not sticking to the bottom of the pot.
    • Use an immersion blender to puree the broth. This is much easier, (and safer) than trying to pour the broth into a blender.
    • Use a hand mixer to save time on shredding the chicken! It will easily break apart the cooked chicken breast in minutes.
    • To cut vegetables evenly, use a vegetable chopper! It saves time and creates consistent sized vegetables. Check out this video to see it in action!
    • Do not cut the carrots & celery too big or it will take a while for them to cook.

    How to Store Leftovers

    You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer.
    You can also store leftovers in an airtight container for up to 5 days in the refrigerator.
    ** See full post for more information & step by step photos.

    Nutrition

    Serving: 1ServingCalories: 245kcalCarbohydrates: 29gProtein: 25gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 51mgSodium: 2283mgPotassium: 489mgFiber: 8gSugar: 5gVitamin A: 3666IUVitamin C: 6mgCalcium: 119mgIron: 4mg
    Keywords buffalo chicken soup, dairy free buffalo chicken soup, spicy chicken soup
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Recipe Index

    More Soup and Stews

    • Dairy-Free Creamy Broccoli Soup
    • Healthy Stuffed Pepper Soup
    • Easy Italian Meatball Soup Recipe
    • Gluten Free Chili (Whole30)

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