Buffalo Chicken Soup for the Soul

Ingredients

• 1 head of cauliflower, chopped
• 4 Organic chicken breast
• 6 cups chicken broth
• 2 Tbsp Organic raw honey
• 3 stalks of celery, chopped
• 1 cup Franks red hots sauce
• 1 onion, diced
• 1 tsp black pepper
• 1 Tbsp garlic powder
• 1/2 Tbsp onion powder
• 1/2 cup light coconut milk
• 1 can of corn
• Salt, to taste
• Crumbled blue cheese, to garnish

Instructions

1. Using a large stock pot, add water, cauliflower and chicken breast.  Bring to a boil and reduce heat.
2. Meanwhile, cook the onion in a medium skillet.
3. Once chicken is cooked remove and set aside. Once it’s cool enough to touch, shred with a fork. Strain the cauliflower.
4. Transfer cauliflower and onion to a food processor or high power blender.  Add coconut milk, chicken stock, spices, honey, and franks red hot sauce.  Return to pot and bring to a boil.  Allow to simmer for 20 minutes.
5. Add chicken and celery to the pot, and salt and pepper to taste.  Allow to simmer for a couple more minutes.
6. Garnish with about 2 tablespoons of blue cheese and serve!

Serves 4

Nutrition: 275 calories, 6g fat, 28g carbs, 28g protein, 6g fiber