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!
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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
- 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.
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.
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.
Step 4: Blend Broth
Then use an immersion blender to create a thick, creamy broth. (You can also you a high-speed blende!)
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.
Serving Suggestions
- Paleo Garlic Herb Bread - One of my ALL-TIME favorite recipes. I love toasting a slice and serving with a cozy bowl of soup.
- Gluten-Free Croutons - Croutons are always welcome on my soup. Adds a nice crunch, and some extra flavor!
- Cassava Flour Bread - This simple, nut-free bread recipe is super easy to make and perfecting for toasting!
- Dairy-Free Cheese - My favorite brand is Miyokos. Serve on top or stir into the soup.
- Chips or Toasted Tortilla Strips - I love Siete tortillas! Crumble them on top or serve on the side.
- Rice or Gluten-Free Pasta - To "bulk" up this recipe, you can serve with your favorite rice or gluten-free pasta!
- Fresh Avocado - This soup pairs well with thin slices of avocado on top!
- 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!
After you make this Spicy Chicken Soup, make sure to leave a comment & rate the recipe!
Recipe
Spicy Chicken Soup Recipe
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
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