Nutritional Wisdom with Carly Pollack

Buffalo Chicken Soup

1/2 head cauliflower, chopped
2 chicken breasts
1 tbsp chicken stock
1 tbsp raw, local honey
1 1/2 stalks celery, diced
1/4 - 1/2 cup hot sauce
1/2 medium onion, diced
1/2 tsp black pepper
1/2 tbsp garlic powder
1/4 tbsp onion powder
1/4 cup coconut milk (canned)
1/4 tbsp fresh parsley
1/4 tbsp chives
1/4 tbsp dried dill
1/4 cup cilantro, chopped

Add 4 cups of water to a large pot. Add cauliflower and chicken. Bring to a boil and reduce heat. Once chicken is cooked, remove and set aside. Add coconut milk, chicken stock, dried spices, honey, and hot sauce. Use a hand-held blender to puree. Shred the chicken with a fork and add to the pot. Add the celery, onion, parsley, chives, and cilantro, and simmer for 20 minutes.

2 Servings