So I’m in the middle of completing a Whole 30, and I was kind of dying a little for some good ol’ greasy food. Well, that’s not happening any time soon. SO, I came up with this tasty bowl of hot and spicy goodness!
For this soup, you’ll need….
2 large chicken breasts, cooked, cubed
2 stalks celery, diced
1 bell pepper, diced
1 cup baby carrots, sliced
1 medium onion, diced
1 can diced tomatoes
1 box chicken broth
1/2 cup buffalo wing sauce
1/2 cup arrowroot starch
1/2-1 cup unsweetened vanilla almond milk
2 tbsp butter ghee + 1 tbsp coconut oil
1 tbsp of each dried parsley, marjoram, garlic powder
salt & pepper to taste
To prepare…
In a 5-6 quart pot, melt your butter ghee and coconut oil. When it’s good and hot, throw in your celery, pepper, carrots and onion. Cook those up until they’re just starting to soften. Then, put in roughly a tablespoon of each dried parsley, marjoram and garlic powder and mix around to coat all the veggies. When you can start to smell the herbs, put in your can of diced tomatoes and mix those around. Throw in a little salt and pepper to start seasoning your soup.
Now add your chicken broth; stir, then cover and let it come to a gentle simmer. Once it’s simmering, stir in your wing sauce and cooked chicken. Give it a stir every now and then, but keep it covered for a good 20 minutes or so. Uncover and turn the heat off. Let this rest for about 5-10 minutes.
In a separate bowl, whisk together your arrowroot starch and almond milk to create a slurry. Make sure there aren’t any lumps and your slurry is smooth. Gently add your slurry to your pot of soup. As the soup starts to cool a little, it will thicken more. If you prefer thicker soup, just make and add more slurry.
Before serving, finish up with salt and pepper to taste. Enjoy!
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