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    You are in: Home / Recipes / Buffalo Chicken Soup Recipe
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    Buffalo Chicken Soup

    Average Rating:

    31 Total Reviews

    Showing 1-20 of 31

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    • on June 02, 2010

      Mmmm! So good and easy to make. We like spicy food, so I doubled the amount of hot sauce to a full 1 cup. I also used two cans of low-fat cream of chicken soup and one full fat can to cut the fat a bit, but the soup was still rich without being heavy.

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    • on October 18, 2010

      I love this soup. I increased the hot sauce to 1 cup because we like our wings hot, and added chopped celery and carrots to add in some veggies. We live in Buffalo and this soup tasted just like our favorite wings. I will be making this a lot.

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    • on August 20, 2010

      Our bellies are very sensitive to milk - has anyone substituted chicken broth for the milk?

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    • on December 16, 2008

      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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    • on November 13, 2012

      I used 3 cups of chicken broth & 3 cups of milk. I made this for a soup lunch we had at our chuch. We had a lot of soup left over, but I didn't have any left over.

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    • on August 19, 2012

      Great comfort food! I added 2 more cups of shredded chicken for 5 cups total, and I followed others' suggestions in doubling the Red Hot and adding chopped celery. DH and I loved it and had no trouble taking care of all the leftover soup. (We've gotten at least 10 generous servings out of it!) I should note for others interested that doubling the Red Hot was a bit much for our senior guests. Thanks, Mama's Kitchen, for a quick, easy, tasty dish!

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    • on May 24, 2012

      LOVE! I used 2 cans crm of chx and 1 can crm of celery, added a little extra ranch and buffalo sauce (because I love the taste of both!) and used all lowfat/fat free products and it turned out great! I ended up throwing in some chunks of green pepper as well simply because I had them on hand and I think they added to the soup :) Will definitely be making this again!

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    • on November 27, 2011

      This turned out great! I made it for a family dinner where we were each to bring a crockpot of soup. My SIL was already making my regular go-to, so I went on a hunt for something new, and found this recipe! I added about 1/4 cup more hot sauce than it called for and I also tossed in some chopped celery. It was delicious, and got rave reviews from all! In fact, out of the 6 soups at the dinner, this one was the most popular. Thanks!

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    • on August 06, 2011

      I made this for a union meeting Christmas Party. It was a big hit! It was so tasty!!

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    • on July 13, 2011

      Very good. I used breast on the bone that I just baked and stripped the meat to throw in the pot. Used less milk so as to not be too thin, but followed the recipe after that. Put this in MY Cookbook.

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    • on February 23, 2011

      Amazing! I've shared this with many others and they all love it!

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    • on November 02, 2009

      WOW! Even great using canned chicken!

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    • on October 21, 2009

      Fantastic soup!! Followed recipe exactly and served over rice. This one is a keeper!!

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    • on October 01, 2009

      Just another fantastic way to get your chicken wing fix without the messy fingers. Be sure to use Frank's Red Hot for the really authentic flavor.

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    • on April 02, 2009

      Wow!! Really, really loved this recipe as much as I thought I was going to!! I did make a low fat version (skim milk, half fat cream of celery soup, fat free sour cream, fat free ranch) but the soup was still rich & creamy. I did add a small amount of shredded cheddar to each bowl before serving. The flavour was outstanding - spicy but not too hot! I went back for seconds!! As another reviewer suggested, this would be set off perfectly with some garlic bread or homemade biscuits!!

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    • on March 04, 2009

      Wow! This was awesome! All my kids...even my 8 year old loved it! Next time I think I will add the whole rotisserie chicken instead of just 3 cups. I had to use Ranch dressing in the soup because my kids aren't into Blue cheese but next time I will get some to top off my husbands and mine. I also loved that it was so easy to prepare! Thanks for a great recipe! Update: We now serve it over crushed tortilla chips w/blue cheese dressing and a sprinkle of buffalo sauce! YUM!

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    • on January 22, 2009

      DH (who loves spicy food) had a cold. I thought that something spicy like this would be just right for him. It was. I added cayenne pepper and a little less hot sauce. A day or two later, I made this with mushrooms instead of chicken for my vegetarian daughter. I also froze a serving successfully.

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    • on December 24, 2008

      So funny Mama, I didn't know this was your recipe until I sat down to review it. This was a great recipe to throw together on a snowy and cold day. It tasted wonderful. Some advice. I thought I was bein clever by using chicken nuggets for the chicken. So easy and breaded. Don't do it. The tasted great at lunch time, however, at dinner they were kinda mushy. Tasted fine, but terrible consistancy. I used low fat soups, sour cream, milk, and dressing to success. I also used half blue cheese and half ranch. Thanks Mama.

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    • on November 03, 2008

      I made this for a work pot luck and got rave reviews. I had people who don't cook asking for the recipe! The only change I made was to through in a little shredded cheese at the end (because I was trying to use it before it went bad). I have made it several times since and it's always great.

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    • on March 26, 2008

      Thank you so much for this wonderful recipe. My family doesn't like to eat chicken on the bone but we all love hot wings so this was perfect and I didn't change a thing! Thanks again!

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    Nutritional Facts for Buffalo Chicken Soup

    Serving Size: 1 (270 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 335.2
     
    Calories from Fat 197
    58%
    Total Fat 21.9 g
    33%
    Saturated Fat 8.1 g
    40%
    Cholesterol 71.1 mg
    23%
    Sodium 1175.8 mg
    48%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.9 g
    3%
    Protein 18.4 g
    36%

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