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.
- 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*
- 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.
- 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.
- 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.
- Serve. Serve warm, garnished with lots of cheese, green onions and bacon bits. Enjoy!
Rice: You are welcome to use brown rice, wild rice, or any other type of rice that you prefer. Just note that most other varieties of rice will need more time to cook.
Bacon: If you decide to make homemade bacon bits, I would highly recommend frying the bacon first. Then use 1 tablespoon of the leftover bacon grease to sauté the veggies, for extra flavor.