‌

Buffalo Chicken Soup

Name: Buffalo Chicken Soup
Ingredients: 2 chicken breasts; 4 cups chicken bone broth; 6-7 gold potatoes chopped; 1 bell pepper diced; 1/2 onion diced; 15 ounce can coconut milk chilled in the fridge; 3/4 cup organic hot sauce; 2 tbsp ghee or butter; 1 tsp garlic; 1/2 tsp salt; 1// tsp black pepper

Budget CookingCooking for KidsCooking for TwoSoups, Stew, and ChiliEasy SoupMoney saving recipesKid-friendlyCheap and healthyHealthyHealthy chicken recipesHealthy soupsDinnersLunch

‌

Peyton Pratte

1407 recipes

Ingredients

2 chicken breasts
4 cups chicken bone broth
6-7 gold potatoes chopped
1 bell pepper diced
1/2 onion diced
15 ounce can coconut milk chilled in the fridge
3/4 cup organic hot sauce
2 tbsp ghee or butter
1 tsp garlic
1/2 tsp salt
1// tsp black pepper

Preparation

Turn the pressure cooker to sauté mode, add a little oil then add the potatoes, onions, and peppers, sauté for 5 mins. Then add everything else in
Lock the lid. Turn the pressure cooker on high for 13 mins
Then let it sit for 5 mins and quick release
Remove the chicken breasts and take two forks and shred it
Add it back to the soup. You can blend it with an immersion blender to really mix it in there

Share recipe