Community Pick
Buffalo Chicken Soup
photo by Mamas Kitchen Hope
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
1 gallon
- Serves:
- 10-12
ingredients
- 1419.54 ml milk
- 3 (893.00 g) can cream of chicken soup (use any flavor creamed soup you like chicken, mushroom, celery, etc I use 2 chicken and 1 celery, us)
- 709.77 ml cooked chicken (I use leftover chicken from rotisserie, grilled or baked chicken)
- 236.59 ml light sour cream
- 118.29 ml ranch dressing or 118.29 ml blue cheese dressing
- 118.29 ml hot sauce, adjust to your taste
directions
- 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.
Reviews
-
Fantastic! This was THE perfect soup to have for dinner on a snowy miserable night! I used 2 cream of chicken and 1 cream of celery, and I only used 1/8th of a cup of hot sauce, and that was PLENTY for us. Yes, we have wussy mouths! :o) We garnished ours with a dollop of sour cream and a sprinkling of Mexican Blend cheese. Thank you for posting this!
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Tweaks
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.