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Recipe Summary test
Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
634 calories; protein 27.9g; carbohydrates 36.5g; fat 42.4g; cholesterol 137.4mg; sodium 1909mg. Full Nutrition
Most helpful positive review
Easy to make let cook all afternoon. Even my 3 year old son loved it (added extra sour cream to his to cool it off a bit). Didn't add the blue cheese to the pot but kept it on the side for those who wanted some. Can't wait to have some at the ski lodge this winter! Read More
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(43) Most helpful critical review
I made this exactly the way it is written and I found it too thick more like a dip than a soup. I omitted the half and half and used broth made from boiling a rotisserie chicken carcass in water instead. I used one can of cream of chicken soup a pack of ranch dressing seasoning and about a cup and a half of franks hot wing sauce. I added the chicken potatoes celery carrots and onion and cooked on low all day. Delicious!!!! Read More
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(3) Reviews: Most Helpful
My whole family asked me to definitely make this soup again and again. My son who is big on hot wings but not a soup person had several helpings. I used KEN'S Steak House Marinade & Sauce "Buffalo Wing sauce" instead of the hot pepper sauce. Really good chicken wing flavor soup!! Read More
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(43) Easy to make let cook all afternoon. Even my 3 year old son loved it (added extra sour cream to his to cool it off a bit). Didn't add the blue cheese to the pot but kept it on the side for those who wanted some. Can't wait to have some at the ski lodge this winter! Read More
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(43) 
Very easy and it makes a huge quantity.I omitted the carrots and potatoes after my first try. In a pinch using rotisserie chickens from the grocery store makes it not only delicious but even faster to make. This is a new family favorite! Read More
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(39) Advertisement
Excellent soup! Here is what I did different no half & half and less cream of chicken soup turned out fabulous! I sliced celery carrot onion garlic and potato in the food processor then sautéed veggies in butter. I used one can of cream of chicken soup with five additional cans of water. I then poured two cups of leftover Frank's Red Hot chicken wing sauce and added four chicken bouillon cubes into the crockpot. Lastly I added one large raw chicken breast spices and the sautéed veggie mix to the crockpot and cooked it on high for a total of four hours. The chicken breast was cooked within two hours and I pulled it out and shredded the meat with a fork and then placed it back into the crockpot. I served the soup with a dollop of sour cream shredded mozzarella cheese and chives fresh from the garden. Can t wait to make this soup again during the cold winter months best soup I ve made this year! Read More
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(33) 
I took this to a soup social and everyone LOVED it! It was one of the first ones to go! I did add an envelope of ranch to the pot just to add a little more flavor. Thank you so much! I will make this over and over! Read More
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(14) This soup was great! I live in buffalo and have tried many chicken wing soups at restaurants and this soup could compete with any of them. I will definitely be making this soup again Read More
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(9) Advertisement
lovestohost Allstar
I tossed everything in the crock pot Super Bowl Sunday am (super easy; especially since I used rotisserie chicken, per a previous reviewer, for the meat), sans celery because I hate celery. I also couldn't resist adding some minced garlic and a little shaker parm, as our very wings are garlic parm. It cooked on low all day while we were out and we arrived home to the smell of wings. While we both enjoyed it, we also agreed it wasn't something we'd really want/make again, hence the 4 stars. If you're a fan of wings, it's def worth givinig a try. Mr. LTH can be a big sissy when it comes to hot and he had no issues w/this. (Photo to follow as soon as I can get it to upload...) Read More
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(8) 
I used fat free half and half and low fat cream of chicken soup I also added more hot sauce(we like it spicy!). I spinkled the blue cheese on each individual bowl instead of mixing it in (everyone likes different amounts)....Loved it! Will be making it again! Read More
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(7) This recipe was pretty good! I did a couple things differently. My husband is mildly lactose intolerant, as am I, so instead of 6 cups of half and half, I did 4. I also did 2 cans of condensed cream of chicken, and added in 2.5 cups of chicken broth. I omitted the celery, and rather than pre-cooking and shredding the chicken I put in 3 breasts frozen and cooked on low for about 8 hours. In the morning, the chicken fell apart with tongs and was cooked through. The extra water from the uncooked chicken diluted the spice a bit (I used Frank's Red Hot Buffalo Sauce), so I added some to my husband's lunch. It was the perfect amount of spice for me (I'm a wuss). I also omitted the clue cheese, and used cheddar because that's what we had, and just used it as a garnish on each dish. DELIC! Read More
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(5) I made this exactly the way it is written and I found it too thick more like a dip than a soup. I omitted the half and half and used broth made from boiling a rotisserie chicken carcass in water instead. I used one can of cream of chicken soup a pack of ranch dressing seasoning and about a cup and a half of franks hot wing sauce. I added the chicken potatoes celery carrots and onion and cooked on low all day. Delicious!!!! Read More
Helpful
(3) 
