Fresh water peaches

Buffalo Chicken Soup

Why you'll love this 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!

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– 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

Fresh water peaches 

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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.


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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.


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Shred Chicken

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


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Puree Broth

Then use an immersion blender to create a thick, creamy broth. Finally, add back in the shredded chicken with carrots and celery. Simmer for about 20 minutes or until vegetables are tender. 


Helpful 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.

Buffalo  Chicken Soup


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Hi, I'm Mariah!