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Hey y'all! If you've been following along on my journey for any length of time, you probably know I just had my second baby and moved across the country! I've been working really hard at losing the baby weight and we just moved AGAIN (same state this time, just to a place closer to Husbear's work) and I've totally fallen off the wagon! I'm super bummed because I was 15 lbs below pre-pregnancy weight and I was almost to my original weight before my FIRST pregnancy! I don't have a scale in the new place yet, but I'm willing to bet I've gained about 5 pounds since the move. I'm not going to let that stop me though - full steam ahead to my goals starting now!

Healthy Buffalo Chicken Soup recipe - this can be modified for Paleo, Whole30, and is super tasty! Great for leftovers too and the perfect way to warm up this winter!

I started scrounging up recipes and noticed that a lot of my favorite recipes included Frank's red hot or buffalo sauce so I decided to try and make a healthy buffalo chicken soup with it! This has now become one of our staple recipes and there's always plenty for leftovers for lunches and dinners the following days, which is great for people who don't have a ton of time to cook like me. This healthy buffalo chicken soup is my new fall favorite! I love making soups during the fall because they're easy, WARM, and provide more than just one meal so I'm not constantly cooking.

For this buffalo chicken soup recipe, I used a stock pot like this one. I recently got some Rachel Ray cookware and I'm obsessed! They're gorgeous, easy to clean, and totally nonstick which is fabulous! I also used a stick blender - this thing is my favorite kitchen tool to date! I use it for tons of things including my famous mashed potatoes recipe which I'll share with you next week!

Additionally, you can use chicken breast and boil it with the cauliflower if you want, or just pull apart a rotisserie chicken. I choose the latter if I'm pressed for time or particularly tired and don't want to do the extra step of cooking and shredding chicken breast.

I hope you enjoy this recipe as much as I do! If you make this recipe and love it, please feel free to share on Pinterest or come back and leave me a comment!

Healthy Buffalo Chicken Soup recipe - this can be modified for Paleo, Whole30, and is super tasty! Great for leftovers too and the perfect way to warm up this winter!

Healthy Buffalo Chicken Soup

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people


  • 1 rotisserie chicken shredded (can also use 3-4 chicken breast, boiled and shredded)
  • 1 whole cauliflower chopped
  • 3 stalks celery chopped
  • 1 yellow onion chopped
  • 1 cup parsley chopped
  • 1/2 tbsp dried dill
  • 1 cup Frank's buffalo sauce
  • 1/2 cup almond milk
  • 8 cups water
  • 2 tbsp chicken stock
  • 1 tbsp garlic powder
  • 1/2 tbsp onion powder
  • salt and pepper to taste
  • 2 tbsp raw honey


  1. Combine 8 cups of water and chopped cauliflower. (Also add chicken breast if you're using that instead of rotisserie). Bring to a boil.
  2. (If you boiled your chicken, remove it now). Reduce heat and add buffalo sauce, almond milk, spices, and honey.
  3. Use your immersion stick blender to puree the cauliflower and spices together.
  4. Add shredded chicken, chopped celery, parsley, and onion to the pot.
  5. Simmer for 20 minutes or until celery and onions are to desired softness.
  6. Enjoy! Don't forget to save leftovers for future lunches and dinners!

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