Name: Creamy Buffalo Chicken and Rice Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 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*

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*

Creamy Buffalo Chicken and Rice Soup

Ingredients

Steps

Nutrition Facts

Creamy Buffalo Chicken and Rice Soup

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts