Buffalo Chicken Soup Recipes

BUFFALO CHICKEN SOUP

Buffalo Chicken Soup image

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.

Provided by Mamas Kitchen Hope

Categories Chicken

Time 10m

Yield 1 gallon, 10-12 serving(s)

Number Of Ingredients 6

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 1/2 cup blue cheese dressing
1/2 cup hot sauce, adjust to your taste

Steps:

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.
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.
Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
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.

Nutrition Facts : Calories 335.3, Fat 21.9, SaturatedFat 8.1, Cholesterol 71.2, Sodium 1175.9, Carbohydrate 15.8, Fiber 0.1, Sugar 1, Protein 18.4

BUFFALO CHICKEN SOUP RECIPE

Buffalo Chicken Soup Recipe image

Creamy and hearty Buffalo Chicken Soup has all of the flavor and spice of classic Buffalo wings, in soup form. Ready in less than an hour, quickly satisfy any Buffalo craving with this homemade soup recipe!

Provided by Becky Hardin

Categories Soup

Time 45m

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup red onion (chopped)
2 stalks celery (chopped)
2 carrots (chopped)
Kosher salt (to taste)
Ground black pepper (to taste)
1 clove garlic (minced)
1 tablespoon all-purpose flour
4 cups low-sodium chicken broth
½ cup ranch dressing
¼ cup Buffalo sauce (plus more to taste)
1 ½ pounds boneless, skinless chicken breasts
8 ounces cream cheese (room temperature and cut into cubes)
Chopped green onions and blue cheese crumbles (for garnish)

Steps:

In a Dutch oven set over medium-high heat, melt the oil and butter together. Add the onion, celery, and carrots, season with salt and pepper, and sauté for 5-6 minutes, until softened. Add the garlic and cook for 30 seconds.
Add the flour, stirring to coat the vegetables.
Pour in the chicken broth, ranch, and Buffalo sauce.
Add the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, until the chicken is fully cooked.
Remove the chicken, transfer to a bowl to cool slightly, then shred or chop it.
Increase the heat to medium-high. Add the softened cream cheese cubes, stirring well until the cheese is melted and incorporated.
Add the shredded chicken back to the pot, stir well, and cook until warmed through. For a spicier soup, add more Buffalo sauce. Serve garnished with green onions and blue cheese.

Nutrition Facts : Calories 442 kcal, Carbohydrate 10 g, Protein 30 g, Fat 31 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 126 mg, Sodium 842 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 16 g, ServingSize 1 serving

BUFFALO CHICKEN WING SOUP

Buffalo Chicken Wing Soup image

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

Provided by Taste of Home

Categories Lunch

Time 4h5m

Yield 8 servings.

Number Of Ingredients 6

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

Steps:

In a 5-qt. slow cooker, mix the first 5 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 : Calories 572 calories, Fat 29g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 1308mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 57g protein.

ONE-POT BUFFALO CHICKEN SOUP

One-Pot Buffalo Chicken Soup image

I found this on the TOH site and it has quickly become a favorite of my family's. Add a salad and a warm loaf of sourdough and it's perfect comfort food! I generally make the roux and then throw everything in my crockpot to simmer for a couple of hours. I use a cup of the buffalo sauce and 8 oz of Velvetta and it turns out just right for us.

Provided by nonnie4sj

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 bunches green onions, chopped
3 stalks celery, chopped
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced cooked chicken
1/4-1/2 cup chicken wing sauce
4 ounces Velveeta cheese
1/2 teaspoon cayenne
1/2 teaspoon celery salt
1/2 teaspoon garlic salt

Steps:

Saute onions and celery in butter until tender.
Stir in flour until smooth.
Slowly add milk and broth.
Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.

Nutrition Facts : Calories 394.5, Fat 24.5, SaturatedFat 13.8, Cholesterol 111.8, Sodium 770, Carbohydrate 16.7, Fiber 2.4, Sugar 4.4, Protein 26.8

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