One of my passions in life is food.
My husband would tell you it’s a newer passion, but I remember being ten years old, making tuna salad on the counter and describing to my audience (the wall) step-by-step how to make it as if I were on my own cooking show.
From a young age, among many other things, I wanted to be a chef. When I was a senior in high school, I seriously considered going to cooking school. But I didn’t.
And it’s ok, because I still I love food. I love good, real food that nourishes, and I love sharing it with others. Plus there’s still time. I may end up in cooking school at some point or at least in cooking class because I hear there’s a pretty good one locally.
However, one of the things about food that really nourishes me beyond its literal nourishment, is sharing it. Recipe discovering, meal planning, dinner prepping, and most of all cooking for others is something that truly brings me joy. The hubster and I are currently participating in the January Whole 30, and it’s our third time around. I feel like I’m finally getting out of the box when it comes to dinner recipes, and this week was inspired by a post I came across. The result was this absolutely, delicious soup that’s more
stew-like the longer it lasts. Which wasn’t very long in my house.
I wanted to share the recipe with you in hopes that it will nourish you this winter or maybe even this weekend if you’re going to be holed up in the ice like we probably will be. I hope it’s something you come to love as well as cherish in your family. This recipe is made with wholesome, real ingredients and with a few checks of the labels, can easily become Whole30 compliant.
If you’re a fan of buffalo chicken wings, this is heaven in a bowl for you. It started out as a soup, but the way I add ingredients and the longer the leftovers sat in my fridge, it became super thick, chunky, and much more stew-like. Change up the shredded chicken for ground chicken and you’ll have more of a chili.
But whatever you do don’t forget the ranch.
Buffalo Chicken Soup
A slightly spicy, surprisingly smokey soup guaranteed to warm you up this winter.
- 1 T ghee ¹
- small yellow onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, chopped
- 3 celery stalks, chopped
- 2 potatoes, chopped
- 1/2 T chilli powder (more to taste)
- 1 tsp paprika (more to taste)
- 1 tsp cumin (more to taste)
- 15.5 oz fire roasted tomatoes*
- 1 C tomato sauce
- 1/2 C hot sauce (more to taste)*
- 4 cups chicken broth
- 2 lbs cooked and shredded chicken
- salt + pepper to taste
- chopped green onions
- Ranch dressing*
- In a large pot or dutch oven, melt ghee. Sauté onions until translucent. Add garlic and cook until fragrant.
- Add carrots, celery, and potatoes.Sauté for 8 minutes.
- Add spices and stir.
- Add tomatoes, sauces, broth, and simmer until veggies are soft. (About 30 minutes)
- Add in shredded chicken and adjust spices as neededGarish with chopped green onions and ranch dressing!
¹If you aren’t doing a Whole30 you can use real butter instead of ghee.
*I’m a fan of Muir’s fire roasted tomatoes, Frank’s Hot Sauce, and Tessemae’s Ranch dressing. All are Whole30 compliant!
Credit: Recipe inspired by PaleOMG’s Buffalo Chicken Chili