Buffalo Chicken Soup

Fall is in the air. The leaves are changing colors. The nights are crisp and cool. The air is distinctively less humid, even though the sun still shines brightly during the day.

And best of all, the crock pot becomes a stable feature in my kitchen.

One of my favorite things to make in a crock pot are soups. The flavors have time to slowly simmer together and fill the house with delightful smells. One of my favorite soups to make is as simple as it is delicious, and rich. It’s not the soup that you can eat heaping bowlfuls at one time. Less is more in this flavor-packed soup.

Buffalo Chicken Soup

2 Cups Milk
1 Can Cream of Chicken Soup
1 large or 2 small breasts of chicken
1/3 cup sour cream
1/4 cup blue cheese dressing
1/4 cup Buffalo wing sauce (adjust to taste)

Combine Cream of Chicken soup, Buffalo wing sauce, and chicken breasts. Cook on low for 4 hours. Remove chicken and shred. Return to crock pot.

Add milk, blue cheese dressing, and sour cream.  Heat on low for 1-2 hours until hot. Stir thoroughly or whisk until smooth.

Serve hot with celery sticks (to ease your conscience about vegetable consumption) and bread. Also, consider have extra sour cream and/or wing sauce at the table to adjust level of spiciness.

The recipe is easily doubled, just know that it will take the dairy longer to come to temperature.  I’ve taken giant crock pots full of this soup to church dinners and I’ve never had any left by the end of the night. I hope you enjoy it too!

What is your favorite crock pot recipe?


2 thoughts on “Buffalo Chicken Soup

  1. Okay people, I have had this stuff. Prepare to have your knees buckle like Elaine on Seinfeld when she tastes the Lobster Bisque from the “Soup Nazi.” AMAZING

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