(WHOLE30, GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)

Buffalo chicken is one of my favorite things to eat (you can see my Whole30 Buffalo Chicken Dip here and my Whole30 Buffalo Chicken Spaghetti Squash here)!  The flavor combo is a little spicy but always packed with flavor.  This Whole30 Buffalo Chicken Soup is comfort food at its best: it tastes like a warm and cozy soup but it’s made with hearty and healthy ingredients.  I used my Instant Pot which made this soup come together quickly and easily.  I have also had success using my slow cooker for this soup.  Letting it simmer away all day will produce the most tender and flavorful chicken.  It really couldn’t be more simple.  Because it comes together so fast, it is a great weeknight option!  The leftovers are delicious as well!

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Lunch, Dinner
Servings: 8 servings

 

Ingredients:

1 package chicken thighs, about 3-4 lbs
1 TBL olive oil
1/2 cup onion, chopped finely
3-4 potatoes, cubed
4-5 large carrots, chopped
1 tsp minced garlic
3 cups chicken broth
1/2 cup hot sauce
1/3 to 1/2 cup full fat coconut milk
Cilantro, to garnish

Directions:

Add olive oil and chopped onions to your Instant Pot or pressure cooker.  Turn on sauté mode and sauté about 5 minutes.

Add remaining ingredients (except full fat coconut milk and cilantro) to your Instant Pot or pressure cooker.  Pressure cook on high for 15 minutes.  Let natural release for 10 minutes then release remaining pressure manually.

Using two forks, shred chicken in the Instant Pot.  Add coconut milk and stir to combine.  For a less spicy soup, add more coconut milk.

Garnish with chopped cilantro if desired.

NOTE: To make this in your slow cooker, add all ingredients (except coconut milk) and cook on high 4-5 hours or low 6-7 hours.  About 20 minutes before serving, stir in coconut milk.