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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I enjoyed this soup so much I made it twice in one week. I made some changes based on other...