Buffalo Chicken Wing Soup Recipe
Buffalo Chicken Wing Soup Recipe photo by Taste of Home
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Buffalo Chicken Wing Soup Recipe

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"My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor," reports Pat Farmer from Falconer, New York, "It's very popular with guests." Start with a small amount of hot sauce, then add more if needed to suit your family's tastes.
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES: 8 servings


  • 5 cups 2% milk
  • 3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3 cups shredded cooked chicken (about 1 pound)
  • 1 cup (8 ounces) sour cream
  • 1/4 to 1/2 cup Louisiana-style hot sauce
  • Sliced celery and additional hot sauce, optional

Nutritional Facts

1 serving: 572 calories, 29g fat (11g saturated fat), 180mg cholesterol, 1308mg sodium, 18g carbohydrate (9g sugars, 2g fiber), 57g protein.


  1. In a 5-qt. slow cooker, mix all ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce. Yield: 8 servings.
Originally published as Buffalo Chicken Wing Soup in Quick Cooking September/October 2001, p49

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GAHackworth User ID: 8251368 220045
Reviewed Feb. 8, 2015

"This is my favorite soup on the planet. I actually add some packets of chicken gravy to help thicken it."

marshaworden User ID: 8106762 31475
Reviewed Nov. 17, 2014

"The recipe is wonderful. people complaining about it watery need to learn how to thicken with a cold water flour mixture. in fact, i wouldn't waste the money on creamy chicken soup ever. if i see it in a recipe i still make my own super cheap.bullion or homemade soup stock and cold water flour thickener. its costs pennies. buying premade creamy anything is a waste. it is a financial and environmental waste of energy.

yummy recipe thanks!"

JazzysGramma User ID: 7201156 36665
Reviewed Jan. 12, 2014

"I used only 4 cans of milk and it was still watery.....I used the full 1/2 cup of got sauce and it was still too mild. Maybe blue cheese needs to be added ? Also I'm not a fan of making soup starting with cans of soup. I will not make this again."

EquusAmor User ID: 3390486 31474
Reviewed Jun. 16, 2013

"My boyfriend and I were not impressed at all. Not going to make it again."

Art1945 User ID: 7157924 55990
Reviewed Mar. 2, 2013

"This is great the only thing I did was use chicken tenders, I make them the day before and make them like the wings. Then the day I make the soup I cut them into small 1/4" pieces and put them in the soup. To kick it up a bite the chicken tenders are spiced heavy with cumin"

madizen4 User ID: 5576853 89048
Reviewed Feb. 28, 2013

"Our families favorite soup no matter what time of year!"

TommyItalian User ID: 5989823 49793
Reviewed Feb. 17, 2013

"Tasted great. Used 4c of milk. I felt the 6 would make to thin. Will make again."

caschreurs User ID: 6976765 55987
Reviewed Nov. 15, 2012

"This was really good. I only had 2 cans of cream of chicken soup, so I added a can of Progresso's creamy roasted garlic recipe starter. I used 4 cans of canned chicken chunks. I added about 1/2 packet of dry ranch seasoning. I used 4 cups of milk instead of 6. Turned out pretty good!"

sillycat33 User ID: 6882215 108521
Reviewed Sep. 23, 2012

"This was great! I cooked it on the stove top, and it was very tastey. A few crumbles of blue cheese on the bottom of the bowl was a nice addition."

KHook05 User ID: 5734499 126109
Reviewed Feb. 5, 2012

"This was great! I might use 5 cups of milk as it wasn't very thick, but with crackers it was still REALLY good."

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