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.