The Best Paleo Buffalo Chicken Soup Ever (Spicy and Satisfying)

By Jess

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I’ve got just the thing you need with this recipe for making the best paleo buffalo chicken soup ever. It’s absolutely loaded with everything you could ask for from a good bowl of spicy soup—you’ve got your juicy chicken breasts, an incredible mix of vegetables and herbs, and a fair amount of Frank’s Red Hot Sauce which brings the heat. Everything that goes into this recipe just comes together perfectly to make what is one of the best bowls of spicy soup that I’ve ever tried. Believe me folks, if you’re as picky about your spicy food as I am, then you’re going to find a lot to love about this recipe.

Paleo Buffalo Chicken Soup

Paleo Buffalo Chicken Soup

Paleo Buffalo Chicken Soup

Paleo Buffalo Chicken Soup

Paleo Buffalo Chicken Soup

Paleo Buffalo Chicken Soup

More Paleo Chicken Soup Recipes:

Incredible Instant Pot Paleo Chicken Vegetable Soup (Try this!)
Easy 5-Ingredient Crockpot Paleo Chicken Soup
Low Carb Rainbow Paleo Chicken Soup with Zucchini Noodles
Quick Paleo Chicken Noodle Soup with Zucchini Noodles
Slow Cooker Chicken Enchilada Soup


    • 2 tbsp olive oil
    • 1 medium onion, chopped
    • 2 medium carrots, sliced
    • 3 celery stalks, sliced
    • 3 garlic cloves, minced
    • 1 ½ boneless, skinless chicken breasts
    • 1 tsp dried parsley
    • ½ tsp dried dill
    • ½ tsp dried chives
    • ½ tsp dried thyme
    • 4 cups cauliflower florets
    • 4 cups homemade chicken broth
    • 2/3 cup hot sauce
    • 2 scallions, sliced
    • salt and pepper, to taste
    • Paleo friendly mayo, for garnish (optional)


  1. In a large pot heat the olive oil over medium heat.
  2. Add the onion, carrots and celery and cook for 5 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Add the chicken, dried thyme, dried parsley, chives, dill, cauliflower, hot sauce and chicken broth.
  5. Stir to combine.
  6. Bring to a boil, then reduce to a simmer.
  7. Cook the soup until the chicken is cooked through, about 40 minutes.
  8. Remove the chicken from the pot.
  9. Shred the chicken with 2 forks.
  10. Using an immersion blender, puree the soup.
  11. Return the chicken to the pot.
  12. Season to taste with salt and black pepper.
  13. Serve topped with a drizzle of mayo and sliced scallions.


Serving Size





Total Time

1 hour 5 minutes

Prep Time

15 minutes

Cook Time

50 minutes

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