Back to Recipe
Whole30 Buffalo Chicken Soup

Whole30 Buffalo Chicken Soup

This Whole30 Buffalo Chicken Soup is comfort food at its best: it tastes like a warm and cozy soup but it’s made with hearty and healthy ingredients. It really couldn’t be more simple. Because it comes together so fast, it is a great weeknight option! The leftovers are delicious as well!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 8 servings

Calories: 346 kcal per serving

Ingredients

  • 1 package - chicken thighs
  • 1 tbsp - olive oil
  • ½ cup - onion
  • 3 - potatoes
  • 4 - carrots
  • 1 tsp - garlic
  • 3 cups - chicken broth
  • ½ cup - hot sauce
  • ⅓ cup - full fat coconut milk
  • Cilantro

Instructions

  1. Add olive oil and chopped onions to your Instant Pot or pressure cooker. Turn on sauté mode and sauté about 5 minutes.
  2. Add remaining ingredients (except full fat coconut milk and cilantro) to your Instant Pot or pressure cooker. Pressure cook on high for 15 minutes. Let natural release for 10 minutes then release remaining pressure manually.
  3. Using two forks, shred chicken in the Instant Pot. Add coconut milk and stir to combine. For a less spicy soup, add more coconut milk.
  4. Garnish with chopped cilantro if desired.

Nutrition

Energy: 346 kcal | Total Fat: 21 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 85 mg | Total Carbs: 20 g | Fiber: 2 g | Sugars: 6 g | Proteins: 20 g | Sodium: 7,647 mg | Polyunsaturated: 4 g | Monounsaturated: 8 g

©2026 OnlineCook LLC