Grammy's Kitchen · Chicken and Rice Soup · Creamy Buffalo Chicken and Rice Soup
One of 54 chicken and rice soup recipes we measured
5 cooks on www.gimmesomeoven.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.
| this recipe | typical | |
|---|---|---|
| liquid | 339% | 317% |
| starch add | 33% | 33% |
| vegetables and beans | 36% | 45% |
| aromatics | 29% | 28% |
| fat | 2% | 4% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 large white onion (peeled and diced) |
| 122 g | 2 medium carrots (diced) |
| 80 g | 2 ribs celery (diced) |
| 12 g | 4 cloves garlic (peeled and minced) |
| 1920 g | 8 cups chicken stock |
| 454 g | 1 pound (about 3 cups) cooked diced or shredded chicken |
| 185 g | 1 cup white long-grain rice* |
| 60 g | 1/4 cup Frank's hot sauce |
| 113 g | 1/2 cup (4 ounces) cream cheese |
| fine sea salt and freshly-cracked black pepper | |
| toppings: crumbled blue cheese (or shredded sharp cheddar cheese) (thinly-sliced green onions, crumbled bacon bits*) |
Method: 4 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious soup just needed some doctoring to get the Buffalo taste I was expecting. Add a little more sauce and a little more buffalo. I feel like the soup will taste even more delicious the next day.” — a cook, 4.0★
“I just finished eating this! So delicious! I sauteed the onion in the bacon grease, and didn't use the hot sauce because I am a wimp! I'm going to share it with all my friends.” — a cook, 5.0★