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Nutrition Facts
Serving Size 1 (323g) Recipe makes 10 servings
Calories 335
Calories from Fat 198		(59%)
Amount Per Serving		%DV
	Total Fat 22.0g	33%
	Saturated Fat 8.0g	40%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 1117mg		46%
Potassium 431mg		12%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 0.1g	0%
	Sugars 1.1g
Protein 18.5g		36%
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mama's kitchen

Buffalo Chicken Soup

Recipe #200044 | 10 min | 10 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Dec 10, 2006

Wow this is good! Tastes just like buffalo chicken/hot wings in a creamy and filling soup! Fast and simple too! I am not usually a fan of anything with canned cream soups but when I tried this I just had to have the recipe. There are lots of recipes here on Zaar for substitutes for canned cream soup that could be used with great results. I have listed that this makes a gallon, actually it makes just shy of a gallon of soup. From TOH with tweaks from Mama.

SERVES 10 -12 , 1 gallon (change servings and units)

Ingredients

6 cups milk
3 (10 1/2 ounce) cans cream of chicken soup (use any flavor creamed soup you like chicken, mushroom, celery, etc I use 2 chicken and 1 celery, us)
3 cups cooked chicken (I use leftover chicken from rotisserie, grilled or baked chicken)
1 cup light sour cream
1/2 cup ranch dressing or blue cheese dressing
1/2 cup hot sauce, adjust to your taste

Directions

1
Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
2
Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.
3
Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
4
Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

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Featured Reviews for This Recipe

From: Farmer's Daughter

On Nov 2, 2009

WOW! Even great using canned chicken!

0 people found this review helpful

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From: Chef #794472

On Oct 21, 2009

Fantastic soup!! Followed recipe exactly and served over rice. This one is a keeper!!

1 person found this review helpful

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From: Helping Hands

On Jan 15, 2007

This was really quite good, and what a unique and different soup! Since I love Buffalo Chicken Wings, I figured that I would love this, and I did! It was sooo easy to whip together; was rich and creamy and comforting; and it had a wonderful spicy zing to it! I actually used bottled wing sauce (and almost the whole bottle), and a tad bit of Ranch Dressing,instead of the hot sauce and sour cream, and it tasted great. I also added some seasoned salt, celery salt, and black pepper. I added a dallop of Blue Cheese dressing, when I served it, and I highly recommend this, because it really added a wonderful flavor and texture. I plan on serving this with some warmed bread next time, as I think that it would add even more to this lovely meal. I will definitely be making this again, for a fast and easy, yet delicious, week-night dinner!

8 people found this review helpful

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From: Red Chef Mama

On Dec 7, 2007

This was really good and different. I made it exactly the way the recipe said and it was just right, not too spicy for the kids. I am excited to try all of your recipes! Everyone I have tried so far is fabulous!