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Buffalo Chicken Soup

  • Author: Jennifer Shreckengost
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Total Time: 80 minutes
  • Yield: 8 -10 1x


  • 1 large organic rotisserie chicken
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 tsp. pink Himalayan salt
  • 1/4 tsp. ground black pepper
  • 1/4 cup grass-fed butter
  • 1/41/2 cup buffalo sauce (I use Frank’s Red Hot Sauce)
  • 3 cups organic chicken stock
  • 1 cup canned coconut milk
  • 8 oz. organic cream cheese
  • Optional: Shredded mozzarella cheese (for topping)
  • Optional: Chopped green onion (for topping)


  1. Add all ingredients, except for the chicken and cream cheese to a large stockpot. Bring to a boil, then reduce heat and cook on low for about 30-45 minutes, stirring occasionally. I would suggest starting with the smaller amount of hot sauce and taste. Add additional sauce if needed.
  2. Break up the cream cheese block into smaller chunks and add to the pot. Let cook for another 15 minutes.
  3. Using an immersion blender, blend the soup to mix all ingredients together. (this will help blend in the cream cheese)
  4. Remove the skin from the rotisserie chicken and tear off all meat from the bone and add to the soup mixture.
  5. Let heat for another 5-10 minutes, then serve.
  6. Top with shredded mozzarella cheese, chopped green onion and dash or two of additional hot sauce.