Description
A spicy, tangy, and protein-packed soup offering all the flavors of buffalo chicken without carbs. Velvety and warming, perfect for nourishing meals.
Ingredients
2 lbs boneless chicken thighs (skin removed)
1/2 cup low-sodium chicken broth
1/2 cup vegetable broth
1 tbsp olive oil
1 yellow onion (finely chopped)
3 carrots, peeled and sliced
2 stalks celery, chopped
4 oz zucchini (diced)
10 oz buffalo sauce (hot, tangy supermarket variety)
1 clove garlic (minced)
1 tbsp apple cider vinegar
1 tsp smoked paprika
1 tsp cayenne pepper
1 bay leaf
1/2 cup unsweetened coconut milk (for creaminess)
Salt and black pepper to taste
Instructions
Heat oil in a large pot over medium. Sear chicken thighs until browned (5 mins per side). Remove and set aside.
Add onion, carrots, and celery. Sauté for 3-4 mins until softened.
Add garlic, paprika, cayenne, and bay leaf. Stir for 1 min.
Return chicken to pot. Pour in broths, buffalo sauce, and vinegar. Cover, reduce heat to low.
Simmer for 20-25 mins until chicken is cooked through.
Remove chicken, shred it with a fork, and return to pot.
Add zucchini and coconut milk. Simmer for 5-7 mins more until veggies are tender.
Adjust seasoning with salt, pepper, and additional cayenne if desired.
Notes
For a thicker soup, add 1/2 cup cauliflower rice.
Substitute zucchini with cauliflower florets for extra low-carb content.
Store in airtight containers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 6g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 7g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg