Buffalo Style Chicken And Rice Soup Recipes

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!

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.