Paleo Buffalo Chicken Soup

Source: paleoaholic.com
Course: Dinner
Preperation time: 15min
Cooking Time: 20min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 cup Frank's Red Hot Sauce 0 0 2 2 0 0 9 9
1/2 cup Coconut Milk 0 0 1 1 5 5 46 46
1/2 cup Cilantro 0 0 0 0 0 0 0 0
1 Head Cauliflower, Chopped 2 2 5 5 0 0 25 25
2 Tablespoon(s) Chicken Stock 0 0 0 0 0 0 2 2
2 Tablespoon(s) Raw Honey 0 0 6 6 0 0 21 21
1 Fresh Onion, Diced 2 2 15 15 0 0 63 63
1 Teaspoon Black Pepper 0 0 2 2 0 0 8 8
1 Tablespoon Garlic Powder 0 0 1 1 0 0 5 5
1/2 Tablespoon Onion Powder 0 0 0 0 0 0 2 2
1/2 Tablespoon Parsley 0 0 0 0 0 0 0 0
1/2 Tablespoon Dried Dill Weed 0 0 0 0 0 0 0 0
1/2 Tablespoon Chive(s) 0 0 0 0 0 0 0 0
4 Medium(s) Chicken Breast 35 35 0 0 4 4 187 187
3 Stalk(s) Celery 0 0 1 1 0 0 3 3
Total: Approximate Nutrition Info, Per Serving: 41 32 10 370
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Instructions

  1. Using a large stock pot, add 8 cups of water, cauliflower and chicken breast.
  2. Bring to a boil and reduce heat.
  3. Once chicken is cooked remove and set aside.
  4. Add coconut milk, chicken stock, spices, honey, and franks red hot sauce.
  5. Use a stick blender and puree.
  6. Shred the chicken with a fork and add to the pot.
  7. Chop the celery and onion and add to the pot
  8. Stir in the parsley, chives and cilantro and simmer for 20 min.
  9. Serve and Enjoy!
Visit paleoaholic.com for the full instructions.

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