Buffalo Chicken Wing Soup Recipe
Buffalo Chicken Wing Soup Recipe
- 6 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
- 1. Combine all ingredients in a 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until heated through. Yield: 8 servings (2 quarts).
1 cup equals 587 calories, 29 g fat (11 g saturated fat), 194 mg cholesterol, 1,078 mg sodium, 20 g carbohydrate, 2 g fiber, 58 g protein.
Reviews for Buffalo Chicken Wing Soup
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"This is my favorite soup on the planet. I actually add some packets of chicken gravy to help thicken it."
"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!"
"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."
"My boyfriend and I were not impressed at all. Not going to make it again."
"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"
"Our families favorite soup no matter what time of year!"
"Tasted great. Used 4c of milk. I felt the 6 would make to thin. Will make again."
"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!"
"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."
"This was great! I might use 5 cups of milk as it wasn't very thick, but with crackers it was still REALLY good."
"Very easy and good! My family requested I use chopped chicken instead of shredding it next time. I also added some celery..."
"great soup family love it"
"I make this regularly, however, when I don't have time to do the slow cooker method, I do it on the stove. Add a little fresh cilantro as garnish and serve with tortilla chips."
"My family loved this soup. Being from Buffalo, it was pretty close to the real thing. We just added some finely chopped celery just before serving. Next time we will try a little blue cheese crumble too."
"Very good. My 12 year old daughter loved it, next time she will help make it. I made the Mini Blue Cheese Roll go with the soup. I added 1/2 tsp Paprika, 1/2 tsp Season Salt and a dash of black pepper. I will only use 5 cups milk next time for thicker soup. Very good and easy."
"I made this as a side with pizza. It was great. Next time I think I will add crumbled bleu cheese on top."
"My son askes for it all the time! Easy & delicious."
"THis is sooo yummy. I make it once in a while for our fire department meetings and the guys love it!"
"The soup was good,but I wish it had more flavor other than the hot sauce, maybe bleu cheese dressing could have been added."
"This was really good - use healthier ingredients to make it better!"