Creamy Buffalo Chicken and Rice Soup at home
- Yield 6
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Creamy Buffalo Chicken and Rice Soup at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 large white onion, peeled and diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, peeled and minced
- 8 cups chicken stock
- 1 pound (about 3 cups) cooked diced or shredded chicken
- 1 cup white long-grain rice*
- 1/4 cup Frank's hot sauce
- 1/2 cup (4 ounces) cream cheese
- fine sea salt and freshly-cracked black pepper
- toppings: crumbled blue cheese (or shredded sharp cheddar cheese), thinly-sliced green onions, crumbled bacon bits*
Method
Sauté the veggies. Warm oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally. Tip in the carrots, celery, garlic and sauté for 2 to 3 more minutes, stirring frequently, until the garlic is fragrant.
Let it bubble gently. Tip in the chicken stock, chicken, rice, hot sauce and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Lower heat to medium-low to maintain the let it bubble gently. Lid and continue cooking for 15 minutes or until the rice is cooked and tender, stirring the soup every 3-5 minutes or so to ensure that the rice does not stick to the bottom of the pot.
Salt Tip in the cream cheese and stir until it is completely melted and combined. Give the soup a taste and season with salt and pepper, as needed. And feel free to also add in more hot sauce and/or cream cheese if you would like to make the soup more spicy or creamy.
Plate Plate warm, garnished with lots of cheese, green onions and bacon bits. Enjoy!
