Best Buffalo Style Chicken And Rice Soup Recipes

BUFFALO STYLE CHICKEN AND RICE SOUP

Buffalo Style Chicken and Rice Soup image

What a hearty soup! To me, it seems more of a chili consistency than a soup. The rice and the three bean combo are fab additions to this recipe. It's super tasty and will warm ya up on a cold night.

Provided by Julie Penman

Time 2h30m

Number Of Ingredients 21

Ingredients

6 c cooked and chopped chicken
4 c vegetable broth, organic, low sodium
4 c chicken broth, organic
4 c beef broth, organic
1 1/2 c V-8 vegetable juice, low sodium
2 can(s) tomato sauce, 15 oz
2 can(s) diced tomatoes with basil & oregano, undrained, 15 oz
1/3 to 1/2 c Frank's brand hot sauce
1 can(s) chili beans in sauce (do not drain), 15 oz
1 can(s) kidney beans, drained and rinsed, 15 oz
1 can(s) black beans, drained and rinsed, 15 oz
1 large onion, chopped
6 clove garlic, minced or crushed
1/3 c chili powder
2 Tbsp ground cumin
2 Tbsp paprika
6 c carrot, sliced
4 c celery, sliced
2 c peas and or corn, canned or frozen
6 c cooked rice
OPTIONAL TOPPINGS: SOUR CREAM, SHREDDED CHEESE, DICED OLIVES, FRESH CILANTRO, SLICED BLACK OLIVES, DICED AVOCADO, CRUMBLED BLUE CHEESE, TORTILLA CHIPS

Steps:

1. PREPARE THE CHICKEN: If using precooked, rotisserie style, whole chicken, remove the skin and discard. Shred and chop enough chicken from the bones to equal 6 cups. Set aside. Or... Boil 4 large, boneless chicken breasts until thoroughly cooked and no longer pink in the middle. Remove the chicken, cool and chop. Set aside.
2. MAKE THE RICE: Follow the cooking instructions on the rice package. (use 2 cups of uncooked rice to make a thicker soup; 1 cup of uncooked rice to make a thinner soup with more broth). Set the cooked rice aside and add to the soup pot during the last 10 minutes of cooking.
3. MAKE THE SOUP: In a 8 to 10 qt. stock pot with lid, add 2 tablespoons olive oil and 1 tablespoon butter. Heat over medium heat until bubbly. Add chopped onion and garlic. Stir frequently until onion is soft; about 8 to 10 minutes. Add the rest of the ingredients, except the rice and cover with a lid and simmer. Cook until the vegetables are tender; Approximately 45 minutes to 1 hour. During the last 10 minutes, stir in enough cooked rice to create the broth thickness you desire.
4. TOP IT OFF & SERVE: Delicious served as is, or top with a dollop of sour cream, shredded cheese, tortilla chip strips, chopped avocado, fresh cilantro, sliced black olives or crumbled blue cheese. Freezes well!

BUFFALO CHICKEN SOUP

Buffalo Chicken Soup image

I've found a lot of recipes for Buffalo Chicken Soup but none of them seemed just right. After tailoring elements from all the recipes I found into the perfect one, I came up with this. This soup is creamy and smooth with a hint of spice from the buffalo sauce. Serve it up with a dollop of sour cream and some mozzarella sprinkled on top.

Provided by Keiko

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup butter
3 stalks celery, diced
1 small onion, diced
¼ cup all-purpose flour
¾ cup half-and-half cream
3 cups water
1 cube chicken bouillon
2 cups cubed cooked chicken
¼ cup buffalo wing sauce, or more to taste
1 ½ cups shredded Cheddar cheese
salt and pepper to taste

Steps:

Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 6.9 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 10.5 g, Sodium 570 mg, Sugar 0.8 g