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Buffalo Chicken Wing Soup

My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor,. 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. —Pat Farmer, Falconer, New York
  • 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 sour cream
  • 1/4 to 1/2 cup Louisiana-style hot sauce
  • Optional: Sliced celery and additional hot sauce

Directions

  • 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.
Nutrition Facts
1-1/3 cups: 572 calories, 29g fat (11g saturated fat), 180mg cholesterol, 1308mg sodium, 18g carbohydrate (9g sugars, 2g fiber), 57g protein.

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Reviews

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Average Rating:
  • Karen
    Jun 3, 2019

    I used raw, frozen, boneless, skinless chicken breast so I knew I needed to cut back on the liquid. Instead of 5 cups 2% milk I used 2 c. heavy cream. I also added a package of Hidden Valley Ranch dry dressing mix. I followed the rest of the recipe as directed. I may never dirty my fingers on another chicken wing again. This is delicious!

  • Bonnie
    Nov 9, 2018

    I used 2 cans of cream of chicken and 1 can of cream of celery soup threw some celery and carrots in as I am always trying to get more veggies in my life followed the rest of the recipe this is just plain delicious

  • GAHackworth
    Feb 8, 2015

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

  • marshaworden
    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
    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
    Jun 16, 2013

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

  • Art1945
    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
    Feb 28, 2013

    Our families favorite soup no matter what time of year!

  • TommyItalian
    Feb 17, 2013

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

  • caschreurs
    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!