Buffalo Chicken Soup Recipe

Name: Buffalo Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 3 whole Chicken Breasts; 1/4 teaspoons Salt; 1/4 teaspoons Ground Black Pepper; 1/3 cups Butter; 1/2 cups Minced Onion; 3 Tablespoons Flour; 1/4 teaspoons Ground White Pepper; 3 cups Scalded Milk; 2 cups Chicken Stock; 2 cups Hot Water; 2 cups Instant Rice; 1 can Black Beans (15 Oz Size); 1 bottle Ranch Dressing (24 Oz Size); 1 cup Hot Sauce Or Buffalo Wing Sauce; 1 cup Sharp Cheddar Cheese; 1 package Cream Cheese (8 Oz Size)

Servings: persons

2 Tablespoons Olive Oil
3 whole Chicken Breasts
1/4 teaspoons Salt
1/4 teaspoons Ground Black Pepper
1/3 cups Butter
1/2 cups Minced Onion
3 Tablespoons Flour
1/4 teaspoons Ground White Pepper
3 cups Scalded Milk
2 cups Chicken Stock
2 cups Hot Water
2 cups Instant Rice
1 can Black Beans (15 Oz Size)
1 bottle Ranch Dressing (24 Oz Size)
1 cup Hot Sauce Or Buffalo Wing Sauce
1 cup Sharp Cheddar Cheese
1 package Cream Cheese (8 Oz Size)

1
In a skillet (one with a lid), heat the oil over medium heat. Season chicken breasts with salt and pepper and then cook them in the hot skillet (with the lid on), turning once, about 6 minutes on each side. Remove from heat and dice or shred chicken.
2
Melt butter in a saucepan at low heat; add onion and cook until onion is brown. Add flour and white pepper and blend. Add the hot milk gradually and stir and cook until the mixture has thickened. Whisk in the chicken stock. Then stir in the shredded chicken.
3
Add rice to the 2 cups of hot water and let it sit, covered for 5 minutes. Then fluff rice with a fork. Drain black beans and stir them and the rice into the soup base.
4
Stir in the ranch dressing, hot sauce, cheddar, and cream cheese. Simmer soup for 20-30 minutes over low heat, stirring occasionally until everything is melted and the soup is smooth. Serve immediately, then refrigerate leftovers.
5
Sometimes after refrigerating the soup is too thick. In this case heat the soup over low heat until bubbling, stir in some additional milk, 1/2 a cup at a time until it reaches the desired consistency.

1438

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 3 whole Chicken Breasts, 1/4 teaspoons Salt, 1/4 teaspoons Ground Black Pepper, and more.

Yes, Buffalo Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buffalo Chicken Soup

How did you like this recipe?

Frequently Asked Questions