Buffalo Chicken Soup

3.6/5 rating (13 votes)
Buffalo Chicken Soup


  • 1 head of cauliflower, chopped
  • 4 chicken breasts
  • 1/2 cup chicken stock
  • 3 stalks of celery
  • 1 cup Franks red hots sauce
  • 1 onion, diced
  • 1 tsp black pepper
  • 1 Tbsp garlic powder
  • ½ Tbsp onion powder
  • ½ Tbsp fresh parsley
  • ½ Tbsp chives
  • ½ Tbsp dried dill
  • ½ cup chopped cilantro
  • 1 tsp of stevia


  1. Using a large stock pot, add 8 cups of water, cauliflower and chicken breast.  Bring to a boil and reduce heat.  Once chicken is cooked remove and set aside.

  2. Add chicken stock, spices, honey, and franks red hot sauce.  Use an immersion blender to puree.

  3. Shred the chicken with a fork and add to the pot.  Chop the celery and onion and add to the pot.  Stir in the parsley, chives and cilantro and simmer for 20 min.

  4. Garnish with parsley or cilanto and serve!

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Naperville / Plainfield / Bolingbrook
4931 S Rte 59, #119
Naperville, IL 60564
(111th and Rt 59)
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