Reviewed: May 10, 2012

I enjoyed this soup so much I made it twice in one week. I made some changes based on other reviews--instead of water/bouillon I used 3 cups of chicken stock, increased the buffalo sauce to 1/3 cup, added 1 cup of cream of tomato soup (I bought prepared soup in a carton), a dash of garlic powder, and about 1/2 a can of corn. I also shredded the chicken instead of cubing, just a personal preference. There was no need for salt or pepper. It was delicious!! My hubby liked it despite the celery (one of his least favorite things). We garnished it with blue cheese and chopped cherry tomatoes, and served with warm ciabatta bread. A keeper!

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Reviewer:

PZ1172

Cooking Level: Intermediate

Reviewed: Apr. 10, 2012

So delicious! I thought it would be spicy which is alright with me but not necessarily my family--it wasn't...just a whole bunch of yummy love in a bowl!

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Reviewer:

casamichelle

Reviewed: Mar. 12, 2012

I could have eaten 4 bowls of this soup!! So good!! We grilled the chicken so it was extra flavorful - also added corn which gave it a nice texture. Highly recommend - even my 6 year old son loved it!

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Reviewer:

SamandAubreysmom

Reviewed: Feb. 20, 2012

I was surprised that the cheese melted smoothly. I did use less than called for. I boiled frozen chicken breasts and used that broth instead of water in the soup. Next time I will add the bouillon last after a taste test. I also think I might like it better if I blended everything before adding the chicken.

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babysuns

Cooking Level: Intermediate

Reviewed: Feb. 5, 2012

I loved this. We made it gluten free by skipping the roux and adding some cornstarch to the dissolved milk, which I used instead of cream. I cooked the onions, celery and a couple cloves of garlic in olive oil. I used chicken broth because I had it on hand. I used a combo of NY Style Extra sharp cheddar and a four cheese mexican blend. Both shredded. Like others have said, if you like chicken wings you'll love this. Yummy! Thanks for sharing!

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Jan. 29, 2012

This soup was delicious! It was also quick and easy to make. I followed all the instructions except that I had no bouillon so I used chicken broth instead. I used 2 cups of broth and one cup of water. I also used 1/2 cup of creamed tomato soup and 1/3 cup of buffalo wing sauce. I topped it off with crumbled bleu cheese. A hearty meal in a toasty bread bowl for a chilly evening.

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Reviewer:

ta2kitty

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Cooking Level: Intermediate

Home Town: El Centro, California, USA

Living In: Desert Hot Springs, California, USA

Reviewed: Jan. 27, 2012

One of the tastiest soups ever! I used nonfat milk instead of half and half and rendered bacon fat instead of butter. I tossed the cheese with cornstarch before adding it to prevent clumping. I also added a potato, garlic, shallots, and some Worchestershire. I served with celery sticks (cute but unnecessary) and blue cheese crumbles (a must).

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Jan. 27, 2012

Everyone really liked this recipe, but when I make it next time I won't put in extra hot sauce as other reviewers noted. It was way too spicy for me - it actually was hard to finish a complete bowl of it. BUT this is my personal preference as I really don't like things too spicy. I think if you follow the recipe as written it should be fine.

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gobbledog

Cooking Level: Expert

Home Town: Wappingers Falls, New York, USA

Living In: East Greenbush, New York, USA

Reviewed: Jan. 23, 2012

My husband, who is very critical of any cooking (because its not like his "moms") Told me after I made this for him that it was "phenomenal"! Wow, it only took 10 yrs of cooking to get that outta him. This soup is quite tasty, I will say it does not look appealing as it cooks! I did sub in 1% milk, who needs the fat from half/half, added a little more cheese, used chix broth instead of boulion water and sifted in more flour towards the end to thicken it more. Very good:)

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Reviewer:

cam

Cooking Level: Intermediate

Reviewed: Dec. 8, 2011

I made this just as the recipe suggested and it was awesome. I wasn't sure what buffalo wing sause it was talking about, but i used 1/2 packet of McCormmicks buffalo wing mix. I added a dollop of sour cream on top and it was even better. I added a little more cheese to mine as well.

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