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Ingredients
Scale
- 1 tablespoon ghee
- 2 cloves garlic, minced
- 1 heaping cup diced yellow onion (140 grams)
- 1 heaping cup diced carrot (150 grams)
- 1 cup diced celery (120 grams)
- 2 1/2 heaping cups diced Yukon Gold potatoes (cut into 1–1 1/2 inch pieces)
- 1 1/2 cups peeled and quartered Yukon Gold potatoes (cut into about 2–2 1/2 inches pieces)
- 1 1/2 pounds chicken breasts
- 3 cups chicken broth
- 1/2 cup buffalo sauce
- 1/2 cup full-fat coconut milk (make sure fully combined when using canned coconut milk)
- 1/8 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional toppings: green onion, coconut cream, hot sauce, or cheese
Instructions
- Heat ghee in a large pot, sauté garlic until fragrant.
- Add onion, carrots, celery, salt, and pepper; sauté for 3-4 minutes.
- Mix in diced Yukon Gold potatoes, layer whole chicken breasts on top, add quartered potatoes, and pour in chicken broth.
- Cover and simmer for 20-25 minutes until chicken is cooked and potatoes are tender.
- Remove quartered potatoes, blend with part of soup liquid, buffalo sauce, coconut milk, and cayenne until creamy.
- Return blended mixture and shredded chicken to the pot, stir, and add lemon juice, salt, and pepper; simmer for 3-5 minutes.
Notes
Ensure the coconut milk is fully blended for desired creaminess.
Adjust buffalo sauce to your heat preference.
Cool before storing leftovers to maintain texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg