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Creamy Buffalo Chicken and Rice Soup

Creamy Buffalo Chicken and Rice Soup

With this Creamy Buffalo Chicken and Rice Soup, your kitchen will be filled with mouthwatering aromas, echoing the flavors of spicy wings and cozy comfort food.

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Scale

1 tablespoon olive oil

1 large white onion, diced

2 medium carrots, diced

2 ribs celery, diced

4 cloves garlic, minced

8 cups chicken stock

1 pound (about 3 cups) cooked chicken, diced or shredded

1 cup white long-grain rice

¼ cup Frank’s hot sauce (or more to taste)

½ cup (4 ounces) cream cheese

Fine sea salt and freshly cracked black pepper

Toppings: crumbled blue cheese or shredded cheddar, sliced green onions, crumbled bacon bits

Instructions

  1. Sauté the Veggies: Heat olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Stir in carrots, celery, and garlic, cooking 2–3 minutes more until fragrant.

  2. Simmer the Soup: Add chicken stock, shredded chicken, rice, and hot sauce. Stir to combine. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15 minutes, stirring occasionally, until rice is tender.

  3. Melt the Cream Cheese: Add the cream cheese and stir until fully melted and smooth. Adjust consistency by adding extra stock if the soup is too thick.

  4. Season to Taste: Taste the soup, then season with salt, pepper, or additional hot sauce depending on your spice preference.

  5. Serve Warm: Ladle into bowls and garnish generously with bacon bits, scallions, and cheese.

  • Author: Sanji
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes