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Made this for dinner last night. It was WONDERFUL! I did make a few alterations for the family but don't think it changed the outcome to much. First off I omitted the beer. I then doubled the chicken broth to make it in soup form. I used just over 1/4 cup wing sauce then put the bottle at the table so others could adjust the amount of spice to their taste. Also subbed grated cheddar for the Velveeta as we don't consider it cheese at our house. The final change I made was to omit the flour since DH can't have gluten. Instead I made a slurry of corn starch and water and added it to the soup near the end when it was boiling. We topped the soup with some blue cheese dressing and it was enjoyed by all. Thanks for posting this recipe. It will be made often. (I think I will try it as a dip for tortilla chips next time)

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Chef Buggsy Mate January 17, 2010

I left out the celery since I don't like it, but other than that followed the recipe. I served it with french bread rolls. Everyone loved it. The following day I served the leftovers over rice and again got rave reviews. I will definitely be making this again. Thanks so much for a great recipe.

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Digital Girlie April 19, 2009

This is such a great soup! I make soup every week in the fall and winter for a houseful of people--everyone raved about this. I doubled the recipe, but tripled the amount of chicken broth. I also added about 8 ounces of beer. This deserves five stars for both taste and ease of preparation--how many soups can be prepared in 30 minutes?? Thanks for a great recipe EmmyLynn!

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MamaJ February 01, 2008

This was a hit with my husband & sons! I added wing sauce to my tastes and then let the boys add to their individual bowls to their hearts content. ;-) Will be a repeat. Thanks!

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kstrating November 29, 2007
Buffalo Chicken Soup or Dip