It’s finally soup weather here in Atlanta! For this week’s recipe, I started out making a buffalo chicken pasta, and it didn’t really turn out to be very good. (Okay, it was awful.) So, I decided because it is getting chilly out, and I already had a whole chicken, spaghetti squash, and some bone broth made, I would try to turn it into a buffalo soup. Honestly, I thought it was probably going to suck too, but much to my surprise, it did not. Not at all. In fact, the whole family loved it and we ate all of it in one night. Days when you win feel so good! I am Super Mom today and I will enjoy it while it’s here because I know it doesn’t always last long.
It ended up being really easy to make, especially if you use pre-cut veggies.
Here’s what you’ll need:
- Whole chicken (slow cooked or get a rotisserie)
- 4 to 6 cups bone broth or chicken broth
- 3/4 cup Tessemae’s Mild Wing Sauce (Whole Foods or online) or use another wing sauce (check the ingredients though)
- 1/2 teaspoon cumin powder
- 1 teaspoon (or desired amount) Pete’s Hot Sauce
- 1/2 cup avocado oil (Whole Foods or amazon)
- 1 pack pre-cut tri-color peppers from Publix (You can also just use any mixture of red, yellow and/or green bell peppers. It is about 1 cup total.)
- 1 small onion, chopped (I used TJ’s pre-cut onion, garlic shallot pack. Skip the garlic if you use that.)
- 2 garlic cloves
- 1 tablespoon celtic salt (the amount will depend on whether your use your own broth or what soup you buy)
- 1/2 cup fresh cilantro
- 1 tablespoon butter
- 1 spaghetti squash (optional)
I used roasted spaghetti squash because I was trying to make that other meal I mentioned. While it doesn’t soak up the flavor in the soup like it does for pesto, the spaghetti squash was still a really nice addition. We all enjoyed having something a little more dense in our soup. If you don’t want it or don’t have the time, you can skip it, but I do recommend it. To roast the squash, cut it in half, clean out the seeds, and place it face-down on a cookie sheet at 400 degrees for about 30 minutes or until it’s soft.
Cook your whole chicken in a slow cooker for four to six hours on low. I added salt and pepper to it as a rub. After it’s done, peel back the skin, tear off some meat, dip it in the juices left over in the slow cooker, and try to save some for the soup. Okay, now tear the rest off and put in a big bowl.
If you roasted your spaghetti squash, scrape that and add it to the bowl with the chicken. Next, add the avocado oil and Tessemae’s hot sauce and mix it all together. While that is soaking in the flavor, get a big pot and melt your butter on high. Sauté your chopped veggies (onion, garlic, and sweet peppers). Once that all starts to brown, add in the chicken and squash then add the rest of the ingredients including the broth, cumin, cilantro, and salt and pepper to taste. That’s it! It sounds like a lot of work, but it’s not, and it REALLY hit the spot!
Landria Voigt, C.H.H.C., is the Nutritional Consultant and Public Speaker at Dr. Taz’s Atlanta Center for Holistic & Integrative Medicine office. She is a graduate of The University of Georgia and the Institute of Integrative Nutrition. She is author of the popular family and nutritional blog Stir It Up! where she shares her healthy recipes aimed at pleasing even the most finicky of palates, as well as forward-thinking ideas about nutrition. And she is author of the book Super Paleo Snacks coming out in December 2014.