Real Recipes From Real Home Cooks ®

buffalo style chicken and rice soup

(5 ratings)
Blue Ribbon Recipe by
Julie Penman
Salt Lake City, UT

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!

Blue Ribbon Recipe

What a hearty soup! With chili, kidney, and black beans plus the addition of rice, the consistency is more of a chili than a soup and it's delicious. We loved the kick of spice and flavor the Buffalo sauce adds to the soup. The seasonings blend well together. Super tasty, we served ours with chips and cheese. This soup will warm ya up on a cold night.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 32 - 8oz servings (Freezes Great)
prep time 1 Hr 30 Min
cook time 1 Hr
method Stove Top

Ingredients For buffalo style chicken and rice soup

  • 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
    tomato sauce, 15 oz
  • 2 can
    diced tomatoes with basil & oregano, undrained, 15 oz
  • 1/3 - 1/2 c
    Frank's brand hot sauce
  • 1 can
    chili beans in sauce (do not drain), 15 oz
  • 1 can
    kidney beans, drained and rinsed, 15 oz
  • 1 can
    black beans, drained and rinsed, 15 oz
  • 1 lg
    onion, chopped
  • 6 clove
    garlic, minced or crushed
  • 1/3 c
    chili powder
  • 2 Tbsp
    ground cumin
  • 2 Tbsp
  • 6 c
    carrot, sliced
  • 4 c
    celery, sliced
  • 2 c
    peas and or corn, canned or frozen
  • 6 c
    cooked rice
  • sour cream
  • shredded cheese
  • diced olives
  • fresh cilantro
  • sliced black olives
  • diced avocado
  • crumbled blue cheese
  • tortilla chips

How To Make buffalo style chicken and rice soup

  • Shredded chicken in a bowl.
    PREPARE THE CHICKEN: If using a 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.
  • Rice prepared in a rice cooker.
    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.
  • Sauteeing onion and garlic in a stockpot.
    MAKE THE SOUP: In an 8 to 10 qt. stockpot 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.
  • Remaining ingredients added to the stockpot.
    Add the rest of the ingredients, except the rice. Cover with a lid and simmer. Cook until the vegetables are tender; approximately 45 minutes to 1 hour.
  • Adding rice to the soup.
    During the last 10 minutes, stir in enough cooked rice to create the broth thickness you desire.
  • Buffalo Style Chicken and Rice Soup in a bowl.
    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!