gimmesomeoven4.8
Creamy Buffalo Chicken and Rice Soup
This creamy buffalo chicken and rice soup recipe is simmered with tender chicken, veggies, rice and a zesty blend of buffalo seasonings. Instant Pot and Crock-Pot options included in the notes above.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Sauté the veggies. 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.
medium carrots (diced)2(about 3 cups) cooked diced or shredded chicken1 poundgarlic (peeled and minced)4 cloves
2
Simmer. 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.
chicken stock8 cups(about 3 cups) cooked diced or shredded chicken1 pound
3
Season. 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.
4
Serve. Serve warm, garnished with lots of cheese, green onions and bacon bits. Enjoy!
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