On a cold winter day, there’s nothing quite as comforting as a bowl of hot soup. And if you’re a fan of spicy buffalo chicken, you’re going to love this creamy soup with buffalo chicken and rice. This soup is easy to make, takes less than an hour to prepare, and is perfect for a comforting meal. In this blog, we’ll take you through the step-by-step process of preparing this delicious soup, as well as provide some tips and variations to make it even more interesting.
Ingredients
To prepare this soup, following ingredients required:
- 1 pound boneless, skinless chicken breast, diced into small pieces
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup buffalo sauce
- 4 cups chicken broth
- 1 cup long-grain white rice
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled blue cheese
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pot and set it aside.
- In the same pot, add the remaining 1 tablespoon of olive oil and sauté the onion and garlic until softened, about 3-5 minutes.
- Add the thyme, oregano, paprika, salt, and black pepper to the pot and stir to combine.
- Pour the buffalo sauce into the pot and stir to coat the onion and garlic mixture.
- Add the chicken broth and bring the mixture to a boil.
- Stir in the rice and reduce the heat to a simmer. Cover the pot and cook for 18-20 minutes, until the rice is tender.
- Stir in the heavy cream and cooked chicken. Simmer for an additional 5-10 minutes, until the soup is heated through.
- Stir in the chopped parsley and crumbled blue cheese just before serving.
Buffalo Chicken Recipe
To prepare the buffalo chicken for the soup, you’ll need the following ingredients:
- 1 pound boneless, skinless chicken breast, diced into small pieces
- 1/4 cup buffalo sauce
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with aluminum foil and spray it with cooking spray.
- Place the diced chicken on the baking sheet.
- Brush the chicken with the buffalo sauce, making sure to coat it evenly.
- Bake the chicken for 20-25 minutes, until it’s cooked through and golden brown.
- Remove the chicken from the oven and set it aside.
Preparing the Soup
To incorporate the buffalo chicken into the soup, simply follow steps 6-8 in the instructions above.
Tips and Variations
Here are some tips and variations to make the soup even more interesting:
- To make the soup spicier, add more buffalo sauce or some red pepper flakes or cayenne pepper.
- To make the soup creamier, add more heavy cream or some cream cheese.
- For a healthier version, use low-fat milk instead of heavy cream and brown rice instead of white rice.
- For a vegetarian version, replace the chicken broth with vegetable broth and the chicken with some diced tofu or mushrooms.
- For a gluten-free version, use gluten-free rice and make sure! all your ingredients, including the buffalo sauce, are gluten-free.
Conclusion
This creamy soup with buffalo chicken and rice is a delicious and comforting meal perfect for a cold winter. With its creamy texture and spicy buffalo flavor, it’s sure to become a family favorite. And with its easy-to-follow buffalo chicken recipe, tips, and variations, you can make it your own and enjoy it any time of the year. So go ahead, give this soup a try and enjoy a bowl of warmth and comfort.
FAQs
- Can I use leftover cooked chicken for this soup?
Yes, you can use leftover cooked chicken for this soup. Simply skip step 1 in the instructions above and add the cooked chicken to the pot in step 7.
- Can I use a different type of rice for this soup?
Yes, you can use a different type of rice for this soup.
- Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup on the stovetop until heated through.
- Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Let the soup cool completely, then transfer it to a freezer-safe container or bag. When ready to serve, thaw the soup in the refrigerator overnight, then reheat it on the stovetop until heated through.
