New Cooking Video!
So get this. When I made this soup, both my sister-in-law and my husband said this was the best soup they had ever eaten. And believe me…they aren’t ones to toss around compliments, especially when it comes to food. These two could care less about food. Sometimes my sister-in-law will tell me that she forgot to eat until 4pm. What.The.F*ck. When she says some bullsh*t like that, I’m disappointed in being related to her. But I like to think that maybe I came into her life to help open her eyes to the love of food. And I succeeded for once with this soup! And guess what? It’s totes perfect for the Super Bowl this weekend!
Speaking of the Super Bowl, I’ve been trying to decide how I want to celebrate the end of football season on Sunday. I’m thinking about getting some work done in the AM, getting some photos of a recipe done, then going to grab a gluten free donut and maybe skip through the park while I chow down. Doesn’t that sound wonderful? Answer: yes.
Soooooo I don’t know if I’m just way behind or if I’m ahead of the curve but I have found my new favorite show on Netflix and already binged watched all the seasons. Have you watched Wentworth yet?! It’s like an Australian version of Orange is the New Black but 100% better. We got bored after the first season of OISNB and stopped watching it. But Wentworth is addictive. It’s sooooooo good. Please go watch it so we can talk incessantly about it! GO! (it’s soooooo much better than just watching football)
OMG, you guys. Ever since I’ve been back in Denver, I’ve been grumpy. Probably because social media has been exhausting and people keep biting my head off any chance they can get. But also the cold weather after being in Arizona for a few days is just dragging me down! BUT just the other day, a friend texted me a photo of an absolutely adorable english bulldog that was for sale because the family of 6 just couldn’t take care of her anymore. We’ve been thinking about getting Jackson a brother or sister for a while, but we decided to just let it happen and if something comes up, we will look into it. Well, this adorable little girl came onto our radar and my husband said we should sleep on it before contacting the owner. The next day he told me to text the owner and guess what? Someone already picked her up. I got myself all excited about Jackson having a new friend and now I’m totally bummed. Poop.
I think the Sunday gluten free donut will make everything better.
Game Day Instant Pot Buffalo Chicken Soup
- Yield: 4-6 1x
Ingredients
- 2 tablespoons ghee
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 white onion, minced
- 3 garlic cloves, minced
- 4 cups cauliflower florets (I used a frozen bag of cauliflower that was defrosted – it cooks quicker and a little better)
- 32 ounces chicken bone broth
- 2/3 cup Frank’s Red Hot Sauce (less if you don’t like it as spicy)
- salt and pepper, to taste
- 1 rotisserie chicken, pulled and shredded
- fresh cilantro, for garnish
- chopped green onions, for garnish
- Primal Kitchen Avocado Oil Ranch, for garnish
Instructions
- Place ghee in the basin of the instant pot then press the sauté button. Once the ghee begins to melt, add the carrots, celery, onion and garlic and sauté for about 5 minutes, until onion becomes translucent.
- Press the keep warm/cancel button, add the cauliflower, chicken broth, hot sauce and a hefty pinch of both salt and pepper, then secure the lid, close off the pressure valve and press the Soup button. This will cook for 30 minutes once it comes up to pressure. Once the soup is done cooking, you can let it naturally release or do a quick release. Once you remove the lid, use an immersion blender to blend the soup until completely smooth. Taste to see if the soup needs any extra salt or pepper.
- Turn the soup back onto the Saute function and add the rotisserie chicken and let cook down for 8-10 minutes, stirring every 2 minutes to keep from sticking. Press the keep warm/cancel button before serving.
- Garnish soup with a swirl of ranch, hot sauce, green onions and cilantro.
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More Game Day Eats:
Bacon Wrapped Buffalo Chicken Jalapeños
Slow Cooker Buffalo Chicken Chili
Cinnamon Bacon Backyard Sweet Potatoes
Grilled Pineapple Burgers with Spicy Avocado Cream
Honey Lime Chicken Wings with Creamy Avocado Cilantro Dip
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OMG. This soup! Soo good! Going on my favorites list!
awesome!! glad you liked it!
I love this recipe!! Buffalo chicken is one of my favorite things and this is such a cool and different way to try it!
Thank you!
– Camille, a Nashville-based blogger and 80/20 paleo
FINALLY SOMEONE ELSE HAS SEEN Wentworth?
No disrespect to Piper from OITNB, but Bea is QUEEN.
for suuuuuuuure
We all LOVED it! Hubby and I added avocado, and the kids had NO IDEA they were eating vegetables! This will definitely be made again. Made it in the crockpot, on low for 8 hours. Cooked the chicken separately and added at the end.
Thank you for the awesome recipes!
I missed this for game day but will be trying it soon! I wonder if I’d work in the instant pot? Looks great and easy either way!
it is made in the instant pot…
lol
Made this last night and absolutely LOVE it! I ate it for dinner and breakfast 🙂 So easy and delicious! Thank you for this wonderful recipe!
I love this soup! You have amazing recipes and I really enjoy your podcasts and snap chats. Thanks for all you share!!
I finally made this last night and it was great! I can’t handle too much spice, so I only did 1/3 cup of hot sauce and it was plenty spicy for me!
I had some boneless chicken thighs on hand, so instead of getting a rotisserie chicken I just made those in the instant pot while prepping the veggies (toss thighs in pot, add 3/4 c water, manual for 10 min, remove and shred). Later, I used the liquid the thighs cooked in as some of the broth.
You would not know there are so many veggies in this! The cauliflower makes it really creamy.
Just made the soup and it blows my mind. I made some adaptations…used more cauliflower, did it in crockpot (haven’t taken the InstantPot plunge yet) and used organic chicken breasts that cooked with the rest of the soup. I fished them out and shredded them, used the immersion blender, and then put the chicken back in. SOOOO crazy good.
I was thinking of posting my variation of the soup on my happy, healthy and hot blog, giving you credit for the inspiration and linking back to the original recipe. But wanted to check with you first…lmk!
Juli- I made this Thursday pm and it freaking ROCKS!!! My husband and I agree it’s one of the best soups I’ve ever made. We are huge fans of buffalo flave and always appreciate your recipes that cater to those cravings. Thanks a bunch- btw, LOVE your podcasts!