Buffalo Chicken Soup

Total Time
55mins
Prep
25 mins
Cook
30 mins

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.

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Ingredients

Nutrition

Directions

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

5 5

This soup is wonderful! I make it with a couple extra cans of chicken broth and like a poster said earlier, I substitute a brick of cream cheese for the velveeta. I have actually forgotten to add the 'spices' before, and it still comes out wonderful and receives lots of compliments! Thanks Nonnie for one of my favorite soups.

5 5

This is a great soup! I made it as directed and was really impressed with the smooth velvety taste. My wife and I will definately make it again and ty cream cheese instead of velveta.

5 5

Really neat! I think this would even make a great dip like fondue for breads etc just use ground chicken. HHHMMMM! I did make a couple changes though, I used a whole 14oz can chicken broth and added 1 tsp of dry ranch mix to the soup. served with a crusty bread for sopping up that creamy goodness!! Will have again! I did not use celery salt or garlic salt- I used celery seed and garlic powder since the velvetta and the hot sauce had enough salt in them. Also made my own hot wing sauce by melting 2 T butter and mixing with 1/2 c Texas pete hot sauce. No green onions here used a sweet yellow onion.