Best Buffalo Chicken Wing Soup Recipes

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BUFFALO CHICKEN WING SOUP



Buffalo Chicken Wing Soup image

My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor,. It's very popular with guests. Start with a small amount of hot sauce, then add more if needed to suit your family's tastes. -Pat Farmer, Falconer, New York

Provided by Taste of Home

Categories     Lunch

Time 4h5m

Yield 8 servings.

Number Of Ingredients 6

5 cups 2% milk
3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken (about 1 pound)
1 cup sour cream
1/4 to 1/2 cup Louisiana-style hot sauce
Optional: Sliced celery and additional hot sauce

Steps:

  • In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.

Nutrition Facts : Calories 572 calories, Fat 29g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 1308mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 57g protein.

SLOW COOKER BUFFALO CHICKEN WING SOUP



Slow Cooker Buffalo Chicken Wing Soup image

A true Buffalo chicken wing soup done with a slow cooker.

Provided by Greg Amirault

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 6h50m

Yield 8

Number Of Ingredients 9

6 cups half-and-half
3 (10.75 ounce) cans condensed cream of chicken soup
4 cups shredded cooked chicken breast
1 cup sour cream
1 cup hot pepper sauce, or to taste
4 carrots, diced
3 celery stalks, diced
3 potatoes, peeled and cubed
5 ounces crumbled blue cheese

Steps:

  • Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.

Nutrition Facts : Calories 633.6 calories, Carbohydrate 36.5 g, Cholesterol 137.4 mg, Fat 42.4 g, Fiber 3.3 g, Protein 27.9 g, SaturatedFat 22.9 g, Sodium 1909 mg, Sugar 4.2 g

SPICY BUFFALO CHICKEN WING SOUP



Spicy Buffalo Chicken Wing Soup image

My Dad found this recipe somewhere online. I don't have the original maker of the recipe so my apologies to the chef as well as my thanks! The recipe calls for pulled chicken, but my Dad used pre-cooked chicken strips. It was still pretty good but I'm going to use pulled chicken with some seasoning on there when I make it myself...I'll let you know how it is and share a picture.

Provided by bjenkins3891

Categories     Stocks

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup diced celery
1 cup diced carrot
1 1/2 cups diced red onions
12 ounces hot sauce
1/2 cup all-purpose flour
14 ounces shredded white cheddar cheese
16 ounces heavy cream
32 ounces chicken stock
1/2 cup butter
24 ounces crumbled blue cheese
2 lbs pulled chicken

Steps:

  • In a stockpot, melt the butter and add the celery, carrots, and onions. Cook until slightly tender.
  • Add the flour and coat the vegetables and continue to cook for approximately 2 minutes. Then add the chicken stock and continue cooking. Stir until the liquid begins to thicken.
  • Add the chicken and heavy cream and stir to combine the cream. Increase heat to bring soup almost to a boil. Add the hot sauce (if you're from Buffalo, you know Frank's is one of the better ones, but there are many out there that are just as good or better) and cheddar cheese and continue stirring until very well incorporated.
  • Serve in heated bowls and garnish with bleu cheese crumbles.
  • ***(The prep and cooking times are estimated and do not include cooking chicken time).

BUFFALO CHICKEN WING SOUP



Buffalo Chicken Wing Soup image

There is a restaurant in Buffalo NY famous for chicken wing soup after many tries and Bills games later I have been told mine is better. I usually make this recipe x4 for tailgate parties

Provided by etflaxn9_11302024

Categories     < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 (10 ounce) cans cream of chicken soup
6 cups milk
3 cups shredded cooked chicken
1 cup celery
1 cup carrot
1 cup onion
1 cup diced cooked potato (canned)
1/4 cup blue cheese dressing
1/4-1/2 cup Frank's red hot sauce
1/2 cup bottled chicken wing sauce
8 ounces sour cream
salt
pepper
cayenne

Steps:

  • Saute veggies for 5 minutes.
  • Add everything except potatoes and cook on low for 45 minutes.
  • Add potatoes and season.
  • cook 15 minutes longer until potatoes are warmed.
  • or.
  • add everything except potatoes to a crock pot and cook 4 to 5 hours or veggies are cooked adding the potatoes at the end.

Nutrition Facts : Calories 568.6, Fat 35, SaturatedFat 14.7, Cholesterol 121.9, Sodium 1584.5, Carbohydrate 32.7, Fiber 1.9, Sugar 5.3, Protein 31

BUFFALO CHICKEN WING SOUP



Buffalo Chicken Wing Soup image

this can be used with regular chicken breast either shredded or cubed. I usually make mine with shredded chicken.

Provided by weekend cooker

Categories     Meat

Time 4h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 5

6 cups milk
3 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
3 cups cooked chicken, cubed
1 (8 ounce) carton sour cream
1 -8 tablespoon hot pepper sauce (depending on your taste)

Steps:

  • Combine milk and soups in slow cooker. Stir till smooth.
  • Stir in chicken.
  • Cover and cook 3 3/4-4 3/4 hours.
  • When done cooking stir in sour cream and hot sauce.
  • Cover and continue cooking for 15 minutes, or until bubbly.

Nutrition Facts : Calories 365.6, Fat 22.7, SaturatedFat 10.5, Cholesterol 89.7, Sodium 1001.8, Carbohydrate 17.6, Sugar 1.7, Protein 22.5

BUFFALO BEER CHICKEN WING SOUP



Buffalo Beer Chicken Wing Soup image

How to make Buffalo Beer Chicken Wing Soup

Provided by @MakeItYours

Number Of Ingredients 17

2 tablespoon butter
1 cup white onions chopped
2 ribs celery, chopped
2 large carrots, chopped
1/4 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon salt
1 lb chicken thighs boneless and skinless
1 cup pale ale beer
2 tablespoon tomato paste
4 cups chicken broth low sodium
1/4 cup buffalo wing sauce
1/2 cup Mexican crema (or 1/3 cup heavy cream)
Salt and pepper
1/2 cup blue cheese crumbled
Chopped green onions
Chopped cilantro

Steps:

  • Melt the butter in a stockpot or Dutch oven over medium high heat.
  • Add the onions, celery, and carrots, cooking until the vegetables have softened and started to brown.
  • In a shallow bowl stir together the flour, chili powder and salt.
  • One at a time dredge the chicken in the flour mixture until well coated.
  • Push the vegetables to the edge of the pot making a hole in the center. Add the chicken one or two at a time until seared on all sides.
  • Sprinkle the remaining flour mixture over the pot.
  • Pour in the beer, scraping to deglaze the bottom of the pot.
  • Stir in the tomato paste, broth, and wing sauce.
  • Lower heat to medium, stir in the crema, cover and simmer until the chicken is cooked through and the broth has thickened slightly, about 15 minutes. Salt and pepper to taste. Serve topped with blue cheese, green onions and cilantro.

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