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)

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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.