Description
A quick, comforting, and spicy weeknight dinner that combines rotisserie chicken, rice, and buffalo hot sauce in a creamy, tangy broth. Ready in just 30 minutes.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 cup long-grain white rice
- 4 cups low-sodium chicken broth
- 1/2 cup buffalo hot sauce (such as Frank’s RedHot)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 3 cups shredded rotisserie chicken
- 1 packet ranch seasoning (or 2 tablespoons homemade blend)
- Salt and black pepper to taste
- Optional: Blue cheese crumbles, diced carrots, green onions for garnish
Instructions
- Prep ingredients by dicing the onion, chopping the celery, mincing the garlic, and shredding the chicken.
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add onion and celery; sauté for 4-5 minutes until soft and translucent.
- Add garlic and cook for 1 minute until fragrant, being careful not to brown it.
- Add uncooked rice and stir for 1-2 minutes to toast slightly.
- Pour in chicken broth and buffalo hot sauce; stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until rice is tender.
- Stir in shredded chicken and heavy cream; simmer for 2-3 minutes until heated through.
- Remove from heat and stir in ranch seasoning and half of the cheddar cheese.
- Season with salt and pepper to taste, keeping in mind the saltiness of the hot sauce and cheese.
- Serve immediately topped with remaining cheese, blue cheese crumbles, and green onions.
Notes
Do not overcook the rice as it will continue to absorb liquid after removing from heat. Use freshly grated cheese to prevent a grainy texture. For a lighter version, substitute half-and-half for heavy cream. This soup does not freeze well due to the dairy content; store in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 850
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 25
Keywords: buffalo chicken soup, creamy chicken soup, weeknight dinner, rotisserie chicken recipes, easy soup, spicy soup, comfort food