Buffalo Chicken Soup Meal Prep
Ingredients
- 3 chicken breasts
- 6 cups chicken bone broth
- 6-7 gold potatoes chopped
- 1 bell pepper diced
- 1/2 onion diced
- 15 ounce can coconut milk
- 3/4 cup organic hot sauce
- 2 tbsp ghee or butter
- 1 tsp garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
Preparation
Turn the pressure cooker to sauté mode, add a little oil then add the potatoes, onions, and peppers, and sauté for 5 minutes.
Add everything else except the coconut milk and stir together.
Lock the lid.
Turn the pressure cooker on high for 13 minutes.
Let it sit for 5 minutes and then quick release.
Remove the chicken breasts and shred them with two forks.
Stir in the coconut milk.
Add the chicken back to the soup.
Notes
This soup has a mild kick and is not too spicy.
