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Buffalo Chicken Wing Soup Recipe

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4.5 20 20
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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

Ingredients

  • 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

Nutritional Facts

587 calories: 1 cup, 29g fat (11g saturated fat), 194mg cholesterol, 1078mg sodium, 20g carbohydrate (11g sugars, 2g fiber), 58g protein .

Directions

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


Reviews for Buffalo Chicken Wing Soup

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (6)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
GAHackworth
Reviewed Feb. 8, 2015

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

MY REVIEW
marshaworden
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!"

MY REVIEW
JazzysGramma
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."

MY REVIEW
EquusAmor
Reviewed Jun. 16, 2013

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

MY REVIEW
Art1945
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"

MY REVIEW
madizen4
Reviewed Feb. 28, 2013

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

MY REVIEW
TommyItalian
Reviewed Feb. 17, 2013

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

MY REVIEW
caschreurs
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!"

MY REVIEW
sillycat33
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."

MY REVIEW
KHook05
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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