Reviewed: Nov. 4, 2009

Delicious! I cooked/shredded 4 chicken breasts, then put back in pan with some of franks buffalo wing hot sauce and some butter, mixed till butter was melted then added to soup mixture. I also added minced garlic and about 1/2 of chopped a onion and some paprika to the soup. Served with a 'dallop' of sour cream, shredded mozzarella, and crushed tortilla chips! Used 6 cups of milk, thought it was still creamy but enough liquid to still add the chips and be 'soupy'. Will be doubling the recipe next time!!

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STACIEANN08

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Reviewed: Oct. 28, 2009

This is delicious! I was experimenting to see if this will freeze well so I reduced everthing to 1/3 of the recipe. I agree with some other reviewers, it could use a little more chicken, and I think I'll season the chicken before cooking and shredding it. I will definitely make this again . . . very soon if the freezing experiment works!

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brighteyes

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Reviewed: Oct. 12, 2009

This soup is great. I changed it up a little. Added more chicked and made it thicker. I have three children under the age of 10 and they liked it also. Even came back for seconds.

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patriot

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Reviewed: Sep. 14, 2009

I made this soup for a party and it was a hit! Love this and make it all the time!

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Abby

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Reviewed: Sep. 8, 2009

Soup was good and I took some suggestions from previous reviews and added some additional hot sauce and used cream of celery soup for two of my cans. I served it topped with crumbled blue cheese (which we all agreed it needed). I also served it with mini shell pasta since we had it for dinner and some salad. Don't get me wrong it was good but I have another buffalo dish that everyone thinks is way better so I probably won't make this again.

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Kelley

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Reviewed: Sep. 7, 2009

I thought this had a great flavor. It was a bit thin, but it is soup after all. I only had two cans of soup on hand, so I added 3 cups of milk, the entire 1 cup sour cream and probably 1/2 to 3/4 cup of hot sauce to taste. I also cooked the chicken in the butter and hot sauce as suggested. Definitely a keeper!

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Kimberly

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Reviewed: Aug. 25, 2009

This is awesome! I wish I could have the first review. I think i put a bit more chicken and used franks hot buffalo sauce. Plus I added potatoes and fried chicken in olive oil and hot sauce and then shredded and added to the rest of ingredients. I think i only used 4 cups milk like others said, but this is amazing! I love it, you're a genius!!!

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Tallya

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Reviewed: Jul. 15, 2009

Very good soup, but I made a few changes. I added some celery and let that cook in the broth while I cooked the chicken. For the chicken, I coated it in a seasoned flour mixture and browned it in oil. Then I added the hot sauce to the chicken and let it cook a little longer like that. Also, we like ours a little less "brothy" so I added in some rice - it really helped thicken it and gave it a little more substance. =)

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BainDrenal

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

I didn't think I'd get around to this recipe until fall or winter, but here I am in Chicago, where apparently mother nature is very confused which season it's supposed to be! I was definitely craving some soup and this recipe fit the bill; quick, easy preparation, and delicious! I made this on the stove top for convenience sake, simmering on medium-low for about 20 minutes. I did add a lot of hot pepper sauce (like I said, I love it hot!) and because it was just me eating this, I eyeballed the ingredients and adjusting the quantity as necessary. Great job Pat, this will definitely be in my regular rotation! (Once it becomes BEARS season though). :) Thanks!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 18, 2009

This recipe is great. My boyfriend loved it. I will be making it again and again.

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larronjones1

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Reviewed: May 11, 2009

Tasted just like a buffalo wing. The color was a little off putting though. I used WAY too much hot sauce less is more. OK recipe

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Holly

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

This is awesome! I quadrupled the hot sauce (we like it SPICY!) and it was fantastic. Also added a can of corn. Gave the recipe to someone else already.

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Becca

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

I did as other reviewers had suggested and reduced the milk to 4 cans, simply because we like creamier soups. I also cooked the chicken in some hot sauce before I put it in the soup, and that added a ton of flavour! With these 2 minor adjustments, this recipe was great!

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Jesse's Girl

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Reviewed: Apr. 16, 2009

Just have to say...this was amazing. I didn't change a thing. You could reduce the milk if you like it thicker. I thought maybe corn...a friend thought mushrooms...It was great just the way it is though. It didn't look all that great when I got home from work & looked at the crock pot; but I'm tellin ya...this is super yummy!!!

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ANYSA728

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Reviewed: Apr. 8, 2009

Very easy. We added sauteed onions and celery and used lowfat ingredients. If making for a group, would recommend making as directed and serving with extra hot sauce on the side.

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tfh

Home Town: Evansville, Indiana, USA

Living In: High Point, North Carolina, USA

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Reviewed: Apr. 2, 2009

This recipe is so awesome! Like the other reviewers, I cut the milk down from 6 cups to 4. I also sauteed some yellow onion and celery until it was soft, then added the chicken with some Buffalo flavor Frank's. I sauteed it all together for about five minutes so the flavors would infuse the chicken. I then dumped everything in a saucepan and just simmered all of the ingredients for about 20 minutes. It turned out nice and thick, it was an excellent texture. I used light sour cream and the 98% fat free condensed soups, so this recipe was pretty healthy and low fat. Yum!

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euclidus

Cooking Level: Intermediate

Living In: Oberlin, Ohio, USA

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Reviewed: Mar. 25, 2009

The original recipe I would have given 4 stars, I tweaked it the second time. I sauteed the shredded chicken with some hot sauce, garlic & chopped celery. Then I added the chicken mixture to the soup mixture. Instead of 3 cans cream of chicken, I replaced 1 with cream of celery. Wonderful!

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Cynthia

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Reviewed: Mar. 8, 2009

Add celery (or cream of celery soup instead of one can of cream of chicken), more hot sauce, and top with blue cheese crumbles. Great!

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Megan

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Reviewed: Mar. 7, 2009

We liked this recipe, but I took the advice of some of the others here. I used 4 boneless chicken breasts and cooked them in 4 tablespoons of butter and 1/4 cup of buffalo wing sauce. I sauteed 1/2 large yellow onion chopped, 2 stalks of celery sliced, and two potatoes cubed in a couple of tablespoons of olive oil. Then I mixed them together and added 4 cups of milk, two cans of cream of chicken and one can of cream of celery soup, 1 cup of sour cream and another 1/3 cup of buffalo wing sauce. I simmered it on the stove top for two hours. We sprinkled blue cheese on top of the soup and served it with a take and bake loaf of Italian bread. It was delicious, and we will have it often. Thanks for the recipe and tips. It is definately a keeper.

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CONNIE STORLIE

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Reviewed: Mar. 2, 2009

This is the best recipe ever!!! I followed it to a tee. I did on the second round however, add(1/2 c.) blue cheese crumbles and it gave it that bite I like in wings! Excellent submission thanks!!!

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