buffalo chicken soup

[pinkfloyd4ever]

I came across this this past weekend, I tweaked it a little bit from recipes you can find online.

1 package boneless chicken, approx 1 pound

8 ounce sour cream

2 cans cream of chicken soup

1 bottle Franks hot sauce, buffalo style

Cook chicken.

mix remaining ingredients.

Once chicken cooked, cut into small pieces and add to the mix

Cook on low heat a couple hours then enjoy

I have become addicted to this in the past week.

[Dark Cloud]

A local spot that some of us from work go for lunch once in a while makes a great version of this!

Seems quite similar to this recipe plus it has celery and onions in it...

[pinkfloyd4ever]

yes I think onions would be a good edition, next batch

[lakeshoremunster]

sounds good, looks like I found something else to put in the crock pot

[Dubleaa]

Do you add 1 can of water per can of Chicken Soup as directed on the label?

[pikestabber]

Do you add 1 can of water per can of Chicken Soup as directed on the label?

Wondering that, too, and what size bottle of Frank's?

[LABS4ME]

Made this last night... the reviews were good.

I added half a diced white onion, i stalked of celery cut up and 2 cloves of garlic softened in 1 tblsp. of olive oil prior to making the rest of soup. Seasoned Chicken w/ Emeril's bayou blast when browning.

Followed recipe as written, half a BIG bottle of hot sauce was plenty hot enough... 1/4 can of water to clean out the soup in the cans was plenty for the soup (1/2 can total).

Sprinkled a ltl blue cheese crumbles on top for flavor or to tone down the heat more for tender tongues, dribble in some ranch dressing. For a little more texture, next time I am going to have some finely minced celery in a bowl to sprinkle on top...

Good luck!

Ken

[the squirrel]

I will try this but add a frozen bag of mixed veggies!!

[JimBuck]

Looks like a great recipe! A person can never have enough Soup recipe's laying around. I'll be trying it this weekend. Thanks for sharing!

[pinkfloyd4ever]

The only water I added was as Labs said, enough to swirl around in the can to rinse out the left of the sout and I used a 12 ounce bottle of Franks.

Glad you all are enjoying it

[curtistodd]

i would sprinkle some bleu cheese crumbles on it! Mmmmmm.........bleu cheese!

[eyeguy 54]

scale of 1 to 10 how hot is it?

[pinkfloyd4ever]

with the Franks, I would say about a 5 to 6. I liked the taste of Franks, but I think the next time maybe I will go to BWW and get a bottle or two of theirs, just for a different flavor, there is just something about their wing sauce

[Dark Cloud]

Made a batch of this soup the other day and it turned out great!

Saute'd a diced onion, 4 stalks of celery, and about a cup of shreded carrot in a little olive oil.

When it was about soft I added in 2 diced up chicken breasts and some salt pepper and garlic...

When the chicken was about done I added about a half cup of cooked bacon. Then 2 cans of cream of chicken soup and one can of cream of celery soup, and about a cup of milk. Let this come together over med heat...

Then a pint of sour cream and some hot sauce. Just add the hot sauce in batches and taste - it is easier to add more. If you add to much, a quick fix is another can of soup...

I finished the soup with some crumbly blue cheese. Be carefull with the BC, it can overpower things quick. I was surprised by how little was needed to change the flavor...

[pinkfloyd4ever]

I'm glad I posted this, Dark Cloud's version sounds good and just may give me something to do today.

Thanks!