One-Pot Buffalo Chicken Soup

"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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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by mums the word photo by mums the word
photo by Pinot Grigio photo by Pinot Grigio
Ready In:
55mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. This soup was so good! I could not stop eating it. I honestly can't wait to make this again.
     
  3. 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.
     
  4. 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.
     
  5. YUM-O! My DH and I, who both REALLY like wings, LOVED this. I made some changes to get it down to 3 WW pts/serving: 1/8 c light butter, 1/8 c flour (soup was plenty thick!), skim milk, reduced fat Velveeta. The celery seemed to be too prevelant, so toward the end, I whirred the soup just a tiny bit with an immersion blender. And, because I just couldn't resist, I stirred in about 1T reduced fat blue cheese salad dressing. Oh, soooo yummy! Thanks for a keeper!
     
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Tweaks

  1. I topped it off with some crumbled blue cheese and celery leaves to give it more of that buffalo wing taste!
     
  2. 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.
     
  3. Yum!! This is soooo good! I used cream cheese instead of Velveeta (since I didn't have any) and just dumped an entire can of chicken broth in so I didn't have to get out a measuring cup :D and it was still amazing! So easy too. You can definitely play with the measurements and you probably won't mess it up-it's just that good! Thanks for an awesome recipe!
     
  4. Really good recipe! I got it from the member cookbook for uses for OAMC Taco Chicken - #4957. I made a few changes - I used onion salt instead of chopped onions and celery, added extra chicken broth as others suggested, used just under 1/4 cup of wing sauce - didn't want it too hot - and added a big dash of cayenne. My son and I both loved this soup! I put some crushed tortilla chips in mine for texture. I'll definitely be making again!
     
  5. I was hesitant...To quote a friend "Some things are just not meant to be messed with, and buffalo wings is one of them." I thoroughly enjoyed the soup. I made it as is, but used fresh garlic instead of garlic salt. I topped with a little crumbled blue cheese. It was great.
     

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