Creamy Buffalo Chicken and Rice Soup

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Carrots(122g)
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  2 Celery(80g)
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  4 Garlic(12g)
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  8 cup Low Sodium Chicken Broth
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  1 lbs Chicken Breast, Grilled
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  1 cup White Rice
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  0.3 cup Hot Sauce, Frank'S RedHot
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  2 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  fine sea salt and freshly-cracked black pepper

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat for 1 minute until shimmering. Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
2. 2Add the carrots, celery, and fresh garlic to the pot and sauté for 2–3 minutes over medium-high heat, stirring frequently, until the garlic is fragrant.
3. 3Pour in the low sodium chicken broth and add the cooked chicken breast, white long-grain rice, and Frank's RedHot sauce. Stir to combine and bring to a simmer over medium-high heat, about 3–5 minutes, until small bubbles break the surface regularly.
4. 4Reduce heat to medium-low to maintain a gentle simmer. Cover the pot and cook for 15 minutes, stirring every 3–5 minutes, until the rice is tender and fully cooked.
5. 5Cut the cream cheese into cubes and add to the soup. Stir constantly over medium-low heat for 2–3 minutes until the cream cheese is completely melted and incorporated throughout with no visible lumps.
6. 6Taste the soup and adjust seasonings with salt and pepper as needed.
7. 7Divide the soup evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.