Okay, this recipe has a really interesting back story. This is my original recipe, and it came about because months and months ago, I had a dream that I was cooking, making a soup, this soup specifically. When I woke, I was thinking, what a great idea! So after letting it roll around in my head for a while, I finally tried it.
The first time I made it, it was fantastic, and everyone loved it. It was gone too soon! But when I went to write it up for TMMF, it seemed like something was missing. Suddenly I knew what would go good in this--rice!
So when I made it the second time, I added some rice to it and sure enough, it was now perfect and ready to go live. ;) The amounts of hot sauce and Ranch dressing are perfect; just enough so that one doesn’t overpower the other. I hope you enjoy it as much as we do.
So, let’s get cooking!
Cube the boneless skinless chicken breasts into 1” pieces. Place them in a bowl and mix in the hot sauce to marinate them while you work on the other ingredients.
Dice the celery and onions, and slice the carrots. You’ll have to imagine carrot coins next to the diced celery and onion in this pic. ;)
Next, set the carrots to cook until al dente in a small pot. If you don’t have any leftover cooked rice, you’ll need to cook some up now, enough to make 2 c cooked.
While that’s happening, sauté the cubed chicken in a large sauce pan until just done (no oil needed for this). Set the cooked chicken and the juices in a bowl.
In the same pot, sauté the diced celery and onion in the 2 Tbl of oil, just until tender.
Now add the chicken stock and keep the heat on medium low. Cut up the cream cheese into chunks, and add them, using a whisk to incorporate them into the broth. Make sure you don’t have the heat up too high. Stir in the Ranch dressing.
Your rice should be done by now, so add it to the soup, as well as the carrots and chicken, including all the juices from the chicken. Scrape that bowl clean with a rubber spatula; you don’t want to miss a drop of that wonderful flavor!
And it’s done. Enjoy! ~TMMF
Creamy Buffalo Chicken Soup
2 lg chicken breasts
(boneless, skinless)
½ c hot sauce (like Frank’s or Texas Pete)
½ md Vidalia onion
2 stalks celery
3 lg carrots
2 Tbl oil
6 c chicken stock or broth
8 oz pkg cream cheese
½ c Ranch dressing
2 c cooked rice