Buffalo Chicken Soup.

So I mentioned making this at New Year’s and a bunch of people asked for the recipe. It’s super easy, darned tasty, and does beautifully as a crockpot creation. I included the heart attack version and — in parenthesis — the healthier alternatives I used the second time I made it. If buffalo is your thing, I hope this tickles your fancy.

    3 cans of Cream of Chicken soup (I used the fat free stuff)
    1 cup heavy cream (1 cup fat free sour cream)
    6 cups of milk (I used 2 percent)
    1 – 2 pounds of shredded or cubed chicken
    3 cups of chicken stock
    Half an onion chopped
    3 stalks of celery chopped
    3 carrots chopped
    1/2 cup to 1 cup of hot sauce (I used 1/2 cup for a really mild soup on New Year’s, 1 cup second time around for more heat – for brand, I used Frank’s)

In the crockpot, I let it simmer all day and it got really thick and delicious. On the stove, I brought it to a boil and then simmered it for a couple of hours. Not as thick, but still awesome.


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