Buffalo Chicken Soup

READY IN: 10mins
SERVES: 10-12
YIELD: 1 gallon


  • 6
    cups milk
  • 3
    (10 1/2 ounce) cans cream of chicken soup (use any flavor creamed soup you like chicken, mushroom, celery, etc I use 2 chicken and 1 celery, us)
  • 3
    cups cooked chicken (I use leftover chicken from rotisserie, grilled or baked chicken)
  • 12
    cup ranch dressing or 1/2 cup blue cheese dressing
  • 12
    cup hot sauce, adjust to your taste


  • 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.