I must have like 1/3 of my blog posts that start with “I’m not pregnant but….” and then go on to explain my unexplained craving and why I had to write a new recipe there on the spot. It’s sort of ridiculous but once again…. I’m not pregnant but…..
Last night I was craving buffalo chicken soup. I’m not even sure that I’ve ever actually had buffalo chicken soup but I knew I needed it. I have 20 recipes left to write for Paleo Kids Cookbook and actually have no business writing recipes for any other reason (like this blog) but, I need to write this and if I am gonna go to the effort, then obviously I need to share with y’all right!? Like when your teacher asks if you brought enough to share with the whole class…that sort of thing.
So meanwhile over in reality, I had made a promise to y’all and myself that I would be ringing in December with a CLEAN EATS HOLIDATE because quite frankly I’ve let myself go a little too far beyond where I like to be and I’m not waiting for a generic New Year’s resolution to reel myself back in. Interestingly I was chatting with Stacy of Paleo Parents today when she swung by my house and she is doing the exact same thing. Turns out our bodies were asking us to make some changing and gosh golly, we listened! To all of you joining me for the CLEAN EATS HOLIDATE, I’m proud of y’all and luckily this soup fits right into our regime, so let’s dig in!
Ingredients:
- 1 large red onion, diced and sauteed
- 13.5 ounces diced tomato
- 1/3 cup hot sauce/buffalo wing sauce (gluten free/crap free)
- 36 ounces organic/homemade chicken broth
- 20 ounces butternut squash, chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cumin
- 1/2 cup full coconut milk
- 3 tablespoons tapioca starch
- 1 pound chicken breast, shredded
- Fresh Cilantro
- Diced avocado
- Dairy free sour cream
- Optional: blue cheese crumbles if dairy is tolerated
- Combine your onion, tomato, buffalo wing sauce, chicken broth, squash, and seasonings in the Instant Pot. If you don’t have an Instant Pot you can also use a slow cooker or stock pot to cook the vegetables in the broth until soft enough to puree.
- Secure the lid, seal vent, and set on SOUP setting
- Once it has finished cooking, release steam
- Now open the lid and puree the soup with a stick blender or transfer contents to a conventional blender
- Pour your coconut milk into a bowl and add the 3 tablespoons of tapioca starch
- Stir until well combined then add slurry into the soup and stir; the soup will thicken
- Now add in the shredded chicken breast
- Serve topped with cilantro, avocado, sour cream and optional cheese crumbles
HI,
The buffalo chicken soup is good, but Healthy!! I have my doubts!!!
There is Way to much salt.
Using :
1/3 cup hot sauce/buffalo wing sauce, Oy, Which makes this Not crap free, 1 teaspoon sea salt, 13.5 ounces diced tomato, Chicken broth etc. All salty foods.
Also I do not see any foods that are Organic, low sodium!
That said, it can be changed to , Organic, & Low salt, .Although you do not say it.
People over 50, should only be eating about 1200 sodium aday..People with a sodium problem Less.
Most people do not realize there blood pressure. They just think eating healthy as you call this, makes them Healthy.
Not necessarily so. Although Beans would help, bring fiber to this meal.
I do not see any tables that show what all this amounts to!!
Annie, I beg to differ. Sodium is not an issue for everyone and can easily be altered by those who need to watch it. In fact, sea salt helps me maintain a proper blood pressure, as mine tends to run on the lower side. Furthermore, beans are not something I’d add to this recipe as I eat grain and legume free and beans are high in both phytic acid and lectins, two things I’d much rather avoid than good salts. If you need to avoid higher sodium content, I full respect that but your needs do not necessarily echo those of everyone else.
This looks great! I’m wondering how it’d be if only half was pureed. My husband and kiddos prefer soups that are chunky. I’d like to note too, after reading Annie’s comment, that we all need to be aware of what we need and modify based on that. We can’t depend on someone else to know our individual needs. If sodium is a concern then of course find and use low sodium options (natural broth, home canned tomatoes, and don’t add as much or any sea salt for example). Many folks are actually deficient (myself included) and I would imagine eating a whole foods diet may make that more common simply because we aren’t adding all the processed garbage loaded with sodium into our diets daily. My doctor instructed me to add natural salt to my water daily (using the Sole recipe from WellnessMama.com). I wish you all the best in your health journey. And again, this soup recipe looks fantastic!! I can’t wait to try it… will lunch today be too soon? 😉 Say, I bought Down South Paleo around Christmas time. So far every recipe I’ve tried has been fabulous. The Mexican Hot chocolate (even cold) is perhaps a little *too* good!
I agree with you completely! I have to ingest higher amounts of salt because of my adrenals and lower running blood pressure.I am so glad you like the DSP hot chocolate! Hurray!
This looks really tasty! Do you think the finished soup would freeze well? I’d like to make it for a new mama to have in her freezer.
I would think it would freeze great!
How many servings does this make? I’m sorry if it’s listed somewhere, but I didn’t see it. I’m trying to figure out if I need to double or triple this recipe if I wanted to take it for lunches @ work next week. It looks SOOO good! 🙂
You could easily make it last for a work week (5 days) but if you like big portions or want to make it last for a whole week you could definitely double!
I am allergic to butternut squash, but this recipe sounds delicious. Any replacement suggestions?
You could use sweet potato! A mild one if you don’t want the extra sweetness.
Could you make the chicken in the insta pot with other ingredients?
Yes definitely!