BUFFALO STYLE CHICKEN AND RICE SOUP
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
Categories Bean Soups
Time 2h30m
Number Of Ingredients 21
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!
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