A few months ago, I completely changed the way I eat in an effort to look and feel better and i’m happy to report, the changes I’ve made have paid off -I’ve lost 13 pounds. In another post, I’ll tell you exactly how I lost it but in a nutshell I’m eating what I refer to as a “modified paleo diet” -lean meat, veggies, fruit- nuts-a little dairy. I’m basically eating as much natural food as possible and eat snacks/sweets in moderation. In the beginning it was a bit of a challenge, but with recipes like this it’s SO much easier and is now just a way of life. Now onto the soup..
While pregnant, I developed a crazy love for buffalo sauce (I never ate buffalo anything prior but suddenly it was this amazing sauce that made everything better). There was a point where my husband stopped asking what I wanted to eat… for he already knew the answer….BUFFALO!!!! :)
I still love that buffalo taste but eating wings isn’t exactly on my diet plan. So I started looking for ways to get that flavor without the usual “buffalo” calories & fat. I found a great Paleo Buffalo Chicken Soup recipe at Paleoaholic, which I then modified to my liking. The recipe below is my version. Now, is soup as fun as wings? Nah but you’ll feel alot better about eating this and it’s really good.
- 1 head of cauliflower
- 4 chicken breasts (I use organic)
- 1 cup chicken stock (I use organic)
- 3 stalks celery
- 1 cup hot sauce
- 1 cup salsa (I use brand w/out sugar like Pace or use fresh)
- 1/2 cup chopped Cilantro
- 1 TBSP Garlic Powder
- 1Tsp Black Pepper
- 1 Onion-Diced
- 1 cup Milk-I used plain almond milk, but you can use regular milk
Let’s Get Cookin’-Directions:
- Cook chicken breasts & set aside to cool
- Add 6 cups of water to large stockpot
- Chop up the head of cauliflower & add to stockpot
- Bring to boil, then reduce heat
- Puree Cauliflower using stick blender (You could also precook the cauliflower and puree in the blender)
- Add Milk, Spices, Salsa & Hot Sauce and stir
- Shred Chicken with fork and add to pot
- Chop celery and onion and add to pot
- Stir in cilantro and simmer for 20 mins
**Note: I treat almost all soup like chili….I think it always tastes the best several hours after its made if not the next day…but that’s just me.
Modifications: In the frozen food section, I found a bag of diced celery, onion and green pepper and have used that before vs chopping it all separately. I have also just chopped/diced/shredded everything before getting started and then add as I go.