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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:
  • Suzanne
    Nov 2, 2020

    Made this for my husband...I also added carrots to this....my husband loved it. Love the tang from the hot sauce. Loved the fact that this was very easy to make.

  • 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.