I’m teaming up with Kroger to share this easy Buffalo Chicken Soup recipe — perfect for weeknights when time is short.
I’ll let you in on a simple secret: on busy days our family relies on a mix of fresh and frozen ingredients to get a wholesome dinner on the table quickly. Frozen options are convenient, reduce waste, and help stretch your grocery budget while still delivering great flavor.
Frozen fruits and vegetables often retain nutrients very well, sometimes comparable to fresh produce, because they’re picked and frozen at peak ripeness. Using frozen items can be a smart way to keep meals balanced without spending extra time in the kitchen.
This Buffalo Chicken Soup blends a make-ahead chicken soup base with frozen vegetables and whole grain rice for a fast, satisfying meal. It’s a set-it-and-forget-it approach that takes about 30 minutes from start to finish and makes a cozy, family-friendly bowl of comfort.
Buffalo Chicken Soup Ingredients
- Chicken soup base*
- Birds Eye Steamfresh Buffalo Cauliflower
- Birds Eye Steamfresh Whole Grain Brown Rice
- 2 tablespoons buffalo wing sauce (adjust to taste)
*We used a make-ahead freezer chicken soup as the starting point for this recipe. Preparing a soup base ahead of time makes weeknight cooking faster and helps with meal planning for the week.
STEP ONE: Reheat the freezer chicken soup base in a large stockpot following the directions for your base recipe. Heat gently until the soup is simmering and all flavors are blended. If your base includes cooked chicken, it will warm through during this step.
STEP TWO: When the soup is fully heated, open the packages of frozen Birds Eye Steamfresh Buffalo Cauliflower and Whole Grain Brown Rice and add them directly to the pot. The hot soup will quickly warm the frozen ingredients, keeping texture and flavor intact without extra cooking time.
STEP THREE: Stir in about 2 tablespoons of buffalo wing sauce, tasting as you go. Add more sauce if you prefer a bolder, spicier soup. Once everything is heated through and the flavors are balanced, ladle into bowls and serve right away.
Serving tips: top each bowl with a drizzle of extra buffalo sauce, a spoonful of plain Greek yogurt or blue cheese crumbles for creaminess, or chopped green onions for a fresh finish. This soup pairs well with a simple side salad or crusty bread for soaking up the broth.
Storage and leftovers: cooled leftovers can be refrigerated in a sealed container for 3–4 days. Reheat gently on the stovetop or microwave, and stir in a splash of broth or water if the soup has thickened.
The Birds Eye products used in this recipe are available in the freezer section of your local Kroger.
Don’t miss more easy recipes and coupons at Freezer Fresh Ideas!
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.