If you’re looking for a bowl of pure comfort with a spicy kick, Creamy Buffalo Chicken and Rice Soup will absolutely sweep you off your feet. Imagine tender chicken, fluffy rice, and melty cheese all swirling together in a velvety, tangy buffalo broth—each spoonful delivers that crave-worthy, bold buffalo flavor with cooling creaminess to balance things out. Whether you’re a fan of classic buffalo wings or just love a cozy, flavor-packed soup, this recipe has something for everyone and turns simple ingredients into a showstopper your whole table will love.
Ingredients You’ll Need
This lineup comes together with kitchen staples and a few essentials that make every spoonful memorable. Each ingredient isn’t just for flavor—they build the soup’s rich, hearty profile and colorful presentation, making this Creamy Buffalo Chicken and Rice Soup impossible to resist!
- Butter: Adds a rich, silky base and helps sauté the aromatics to coax out their best flavors.
- Onion: Brings a gentle sweetness that balances the heat and tang of the buffalo sauce.
- Celery: Lends a crisp, fresh note to the soup, giving each bite a satisfying contrast.
- Garlic: Enhances the overall depth with that irresistible savory aroma—never skip the garlic!
- All-purpose flour: Slightly thickens the broth for that perfect creamy texture; swap for gluten-free flour if needed.
- Chicken broth: Forms the flavorful foundation of the soup, giving every ingredient a chance to shine.
- Cooked white rice: Soaks up the spicy, creamy broth and adds heartiness to keep you satisfied.
- Shredded cooked chicken: Rotisserie chicken is an easy shortcut here, but any cooked chicken works beautifully.
- Buffalo wing sauce: The star of the show! Adjust the amount for just the right heat level for your taste.
- Salt: Rounds out the flavors so they pop without overpowering the other ingredients.
- Black pepper: Adds a touch of warmth and subtle heat in every bite.
- Paprika: A dash boosts the soup’s warm color and imparts a hint of smokiness.
- Dried parsley: Adds a pop of herby freshness and a touch of green to brighten the bowl.
- Cream cheese: Melts down for luscious, tangy creaminess—be sure it’s softened for the smoothest results.
- Heavy cream: Makes the base unbelievably rich and velvety, perfect for a decadent mouthfeel.
- Shredded cheddar cheese: Melts into the soup for a sharp, cheesy bite and a beautiful orange hue.
- Green onions or blue cheese crumbles (optional): Finish with a flourish—both add a zesty, classic buffalo touch!
How to Make Creamy Buffalo Chicken and Rice Soup
Step 1: Sauté the Vegetables
Start by melting the butter in a large, heavy-bottomed pot over medium heat. Add your diced onion and celery, letting them cook until they’re soft, fragrant, and just turning translucent, about 5 minutes. This sets up a flavorful base while filling your kitchen with the promise of a cozy meal ahead.
Step 2: Add Garlic and Make the Roux
Stir in the minced garlic and let it cook for just about a minute until you catch that garlicky aroma—careful not to let it brown. Sprinkle in the all-purpose flour, stirring well to coat the veggies. Allow the mixture to cook for another 1–2 minutes so you lose that raw flour taste and build a subtle thickness for your Creamy Buffalo Chicken and Rice Soup.
Step 3: Whisk in Broth and Combine Main Ingredients
Slowly pour in the chicken broth while whisking constantly to prevent lumps, creating a silky, smooth base. Add in the cooked rice, shredded chicken, buffalo sauce, salt, black pepper, paprika, and dried parsley at this stage. Stir well to combine everyone’s favorite flavors—now the scents in your kitchen will be simply irresistible.
Step 4: Simmer and Add the Creamy Elements
Bring your soup to a gentle simmer and let it bubble away for 10 minutes, allowing all the flavors to meld. Then, drop in the softened cream cheese and pour in the heavy cream, whisking everything together until the soup transforms into a creamy, dreamy pot of goodness—totally worth the wait.
Step 5: Stir in Cheddar and Finish
Add the shredded cheddar cheese last, stirring until it’s melted right in. Let the soup simmer for just 5 more minutes so everything’s thoroughly heated and deliciously creamy. Ladle up the Creamy Buffalo Chicken and Rice Soup into bowls and get ready—the best part is about to begin!
How to Serve Creamy Buffalo Chicken and Rice Soup
Garnishes
Classic toppings like green onions or blue cheese crumbles add an extra pop of flavor and color, making each bowl look as inviting as it tastes. A sprinkle of chopped parsley or a swirl of additional buffalo sauce is also a fun accent for those who love a little heat and brightness.
Side Dishes
Serve up your Creamy Buffalo Chicken and Rice Soup with a loaf of crusty bread ready for dipping, or a crisp green salad for a fresh contrast. If you want to stay true to game day flair, offer celery and carrot sticks on the side to echo all the best parts of buffalo wings—just healthier!
Creative Ways to Present
Try serving this soup in bread bowls for the ultimate comfort food experience, or as mini shooters at a party—just top each shot with a blue cheese crumble and sliced green onions. You can even ladle it over fried potato rounds for a wildly fun buffalo chicken “poutine” twist.
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Buffalo Chicken and Rice Soup cool completely, then transfer it to an airtight container in the fridge. The flavors get even richer overnight, but keep in mind the rice will continue soaking up the broth, making it even thicker the next day.
Freezing
This soup actually freezes quite well—ladle cooled soup into freezer-safe containers, leaving a little room for expansion. While the rice can become a tad softer after thawing, a quick stir and a splash of broth will bring it right back to creamy bliss.
Reheating
Reheat single servings on the stovetop or in the microwave, adding a little extra broth or milk to help loosen the texture. Stir gently as it warms to maintain that velvety consistency and brighten it with a quick topping of fresh green onion or a drizzle of buffalo sauce.
FAQs
Can I use rotisserie chicken in this soup?
Absolutely! Rotisserie chicken is a wonderful time-saver and brings great flavor and moisture to Creamy Buffalo Chicken and Rice Soup—just shred it and stir it right in.
Is this soup very spicy?
The heat level depends on your buffalo wing sauce and how much you use. Start with half and add more to taste if you want a milder or bolder kick.
What kind of rice works best?
Cooked white rice blends in perfectly, but brown rice or even wild rice can add an earthy twist and bit more texture. Just be sure it’s cooked before adding it to the soup.
How can I make it gluten-free?
Swap the all-purpose flour for your favorite gluten-free flour blend, ensuring the rest of your ingredients (especially the broth and buffalo sauce) are gluten-free as well for a safe and satisfying meal.
Can I lighten it up?
Of course! Use reduced-fat cream cheese and swap half-and-half for the heavy cream; while it may be slightly less rich, your Creamy Buffalo Chicken and Rice Soup will still be luxurious and flavorful.
Final Thoughts
I hope you’ll gather your favorite soup bowls and give Creamy Buffalo Chicken and Rice Soup a try—there’s something magical about the spicy, creamy, cheesy blend that just makes you want to cozy up and share with friends and family. Whether it’s for game day, a chilly weeknight, or a simple craving for bold comfort food, this recipe is sure to become a star in your kitchen!
Print
Creamy Buffalo Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Creamy Buffalo Chicken and Rice Soup is a flavorful and comforting dish that combines the tangy heat of buffalo sauce with creamy textures and hearty ingredients. Perfect for a cozy night in or as a crowd-pleasing meal.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1/2 cup diced onion
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup cooked white rice
- 2 cups shredded cooked chicken
- 1/2 cup buffalo wing sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
For the Creamy Base:
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- Green onions or blue cheese crumbles for garnish (optional)
Instructions
- In a large pot, melt butter over medium heat. Add onion and celery, cooking until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute. Sprinkle in the flour and stir to coat the vegetables. Cook for 1–2 minutes to eliminate the raw flour taste.
- Slowly whisk in chicken broth, stirring constantly until smooth. Add the rice, shredded chicken, buffalo sauce, salt, pepper, paprika, and parsley. Bring to a simmer and cook for 10 minutes.
- Stir in cream cheese and heavy cream, whisking until melted and smooth. Add cheddar cheese and stir until fully incorporated. Simmer for another 5 minutes until heated through and creamy.
- Serve hot, garnished with green onions or blue cheese crumbles if desired.
Notes
- Adjust the amount of buffalo sauce to your preferred heat level.
- This soup thickens as it sits; add more broth or a splash of milk to loosen leftovers.
Your email address will not be published. Required fields are marked *