Start by heating a bit of avocado oil or a splash of your bone broth in a large pot over medium heat. Add the diced yellow onion and sprinkle in the smoked paprika. Cook until the onion softens and becomes slightly golden, which enhances its sweetness and infuses the oil with spice. This step creates a flavor-packed base.
Next, place the raw chicken breasts directly into the pot. This helps them absorb all the flavors as they cook. Add the remaining bone broth, water, the entire jar of buffalo sauce, and the can of coconut milk. Stir everything gently until the broth turns creamy and well-mixed.
Now toss in all the chopped vegetables — carrots, celery, green beans, and bell peppers. Sprinkle in your ranch seasoning, garlic powder, salt, parsley, oregano, and black pepper. Stir to combine everything evenly, then bring the soup to a low simmer.
Let the soup simmer uncovered over medium-low heat for 30–35 minutes. During this time, the vegetables will soften and the chicken will gently poach, soaking up all the flavors of the buffalo-spiced broth. Stir occasionally to ensure nothing sticks to the bottom, and keep the heat steady for even cooking.
After about 25 minutes, check the texture of the carrots and green beans — they should be tender but not mushy. You want them to hold up for a few days if you're meal-prepping. This is also a good time to taste and adjust seasoning if needed.
Once the chicken is fully cooked through (internal temp should be 165°F), use tongs to lift it onto a plate. Let it cool slightly so you can shred it easily without burning your hands.
Shred the chicken using two forks or shredding claws into bite-sized pieces. Return the shredded chicken back into the pot and stir everything together. You’ll notice the broth thicken slightly and take on even more richness from the added protein.
Let it simmer for another 2–3 minutes to let the flavors meld. Give one final stir, making sure everything is combined and well-heated. At this point, the soup is ready to serve. For a creamy topping, slice some avocado and add a few pieces to each bowl — it’s optional but pairs beautifully with the buffalo heat.
Ladle into bowls and serve hot. This soup stores well for 4–5 days in the fridge or can be frozen for up to 3 months.