Buffalo Style Chicken and Rice Soup

By Julie Penman
@GmaJouJou

This healthy and hearty soup combines the same great flavors of Frank's brand hot wings served with carrots and celery with blue cheese dressing (optional) But, this is a less guilty, less messy recipe that you eat with a spoon. It's a cross between Buffalo chicken chili and vegetable & wild rice soup. This great, kitchen-sink style soup can be easily tweaked to suit your family's particular tastes. Make it thicker or thinner by adjusting the amount of wild rice. It's delicious topped with sour cream, avocado, shredded cheese, tortilla chips or crumbled blue cheese. Enjoy! Freezes GREAT!

Rating:

★★★★★ 5 votes

Comments:

22 Comments

Serves:

32- 8oz servings (Freezes Great)

Prep:

1 Hr 30 Min

Cook:

1 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.

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 (15 oz) can(s): tomato sauce
2 (15 oz) can(s): diced tomatoes with basil & oregano, undrained
1/3 to 1/2 c: franks brand hot sauce
1 (15 oz) can(s): chili beans in sauce (do not drain)
1 (15oz) can(s): kidney beans, drained and rinsed
1 (15 oz) can(s): black beans, drained and rinsed
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

Step-By-Step

1PREPARE 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.

2MAKE 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.

3MAKE 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.

4TOP 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!

See Recipe Card