Buffalo Chicken Vegetable Soup (paleo) (Edit recipe)

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It was Tuesday night, I hadn’t been grocery shopping in days…what is for dinner? I had chicken, random vegetables, broth that needed to be used, and a bit of buffalo sauce. Inspiration struck. I used the InstantPot to make the soup faster and so I didn’t have to watch over it. Super easy, enjoy.

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 4

Ingredients

3 whole Boneless Skinless Chicken Breasts, Diced into bite size
2 Tbsp Avocado Oil
.5 head Cauliflower, Small chop
2 whole Carrots, Diced
3 whole Celery, Diced
.5 whole Onion, Any color, diced
32 fl oz Chicken Broth (Low Sodium), Or vegetable broth
.5 oz Chicken Instant Bone Broth
.5 cup Medium Buffalo Sauce
2 pieces Green Onion (Scallion), Chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In an InstantPot cook the chicken in oil on medium heat for about 10 minutes, stir periodically.
Add cauliflower, carrots, celery, onion, broths, and buffalo sauce, stir.
Cook on low pressure for 10 minutes, let steam release naturally.
Taste and add salt/pepper as desired.
Top with scallions and serve.

Notes

The Bare Bones bone broth packet adds a ton of flavor and nutrients. You can add sour cream or cheddar cheese on top just before serving if you like. You can cook this in a Dutch oven with ease, just cook vegetables on medium heat for about 20 minutes, until soft. Make sure to stir periodically.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	230
Fat:	11 g
Carbohydrates:	5 g
Protein:	26 g
Cholesterol:	64 g
Sodium:	992 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.