Creamy Buffalo Chicken and Rice Soup
Ingredients
- 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*
Instructions
- 1
Sauté the veggies.
- 2
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add the carrots, celery, garlic and sauté for 2 to 3 more minutes, stirring frequently, until the garlic is fragrant.
5 min - 3
Simmer.
- 4
Add the chicken stock, chicken, rice, hot sauce and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer. Cover 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.
15 min - 5
Season
- 6
Add 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.
- 7
Serve.
- 8
Serve warm, garnished with lots of cheese, green onions and bacon bits. Enjoy!
