Best 10 Buffalo Style Chicken And Rice Soup Recipes

CHICKEN RICE SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
• In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
• Prepare the rice according to the package instructions; keep warm.
• Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

CHICKEN AND RICE SOUP

Steps:

• Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
• Add carrots and celery, stir for 1 minute.
• Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
• Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
• Remove lid, add rice. Stir, cover, simmer 15 minutes.
• Remove soup from stove.
• Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
• Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

BUFFALO CHICKEN SOUP

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.

CROCKPOT BUFFALO CHICKEN AND RICE

Steps:

• Spray a 4 to 5 quart slow cooker with nonstick cooking spray.
• In the prepared crock pot, place the chicken breasts. Top the chicken with onion, rice, and celery.
• In a large bowl, combine the soup, hot sauce, and chicken broth and mix well. Pour into crock pot and stir to combine.
• Cover crock pot and cook on low for 5 to 6 hours or until chicken is tender and rice is al dente. Sprinkle with blue cheese and serve.

CHICKEN AND RICE SOUP

Steps:

• Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
• Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.
• Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.

CREAMY BUFFALO CHICKEN AND RICE SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add the carrots, celery, garlic and sauté for 2 to 3 more minutes, stirring frequently, until the garlic is fragrant.
• Add the chicken stock, chicken, rice, hot sauce and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer. Cover and continue cooking for 15 minutes or until the rice is cooked and tender, stirring the soup every 3-5 minutes or so to ensure that the rice does not stick to the bottom of the pot.
• Add the cream cheese and stir until it is completely melted and combined. Give the soup a taste and season with salt and pepper, as needed. And feel free to also add in more hot sauce and/or cream cheese if you would like to make the soup more spicy or creamy.
• Serve warm, garnished with lots of cheese, green onions and bacon bits. Enjoy!

HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

OLD-FASHIONED CHICKEN AND RICE SOUP

Steps:

• In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
• Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
• Sprinkle with flour. Cook 3 to 4 min, browning lightly.
• Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
• Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
• Variation.
• For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
• If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.

BUFFALO OR BARBEQUE CHICKEN AND RICE WRAPS

Steps:

• Cook rice according to package directions.
• Combine shredded chicken and buffalo sauce in a bowl.
• Microwave tortillas on microwave-safe plate covered with a damp paper towel on High until warm and pliable, about 20 to 30 seconds.
• Evenly divide rice among four tortillas and spreading out to within 1/2 inch of the edges. Top rice with chicken mixture. Sprinkle about 2 tablespoons shredded Cheddar cheese over chicken mixture; top with shredded lettuce.
• Fold in the sides of the tortilla and begin to roll tightly; repeat for each wrap. Cut in half, diagonally. (Or wrap in foil and refrigerate if serving later.)
• Serve each wrap with baby carrots and celery sticks and about 1/4 cup ranch dressing for dipping.

HEARTY CHICKEN RICE SOUP

Steps:

• Spray 4-quart saucepan or Dutch oven with cooking spray. Heat over medium-high heat until hot. Add celery; cook and stir 1 1/2 to 2 minutes or until crisp-tender. Add frozen chicken breasts, broth and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut. Remove chicken from saucepan; cool slightly. Cut into bite-size pieces.
• Heat broth mixture in saucepan to boiling over medium-high heat; stir in frozen vegetables. Return to boiling. Stir in rice, chicken, parsley and seasoning. Reduce heat; cover and simmer about 10 minutes or until rice and vegetables are tender.