Buffalo Wing Soup


This soup was created on one cold day in Edinboro, Pennsylvania. My Aunt Janet put together five simple ingredients and produced the most wonderful tasting soup, perfect for warming you up on a chilly fall or winter day.  It’s really easy to prepare and can be modified with low fat ingredients by switching out the half and half, sour cream and cheddar with reduced fat or fat free versions.

Aunt Janet’s Buffalo Wing Soup

6 cups half and half
3 cans cream of chicken soup
3 cups shredded cooked chicken
8 oz sour cream
1/4 to 1/2 cup hot pepper sauce
1 cup shredded 8 year cheddar - More for topping, if desired
    In a 1 gallon sauce pan, or crock pot place all ingredients and heat through. If you use a crock pot use high setting after all ingredients are mixed together and cook till heated through.For a nice finishing touch top with freshly shredded 8 year cheddar from Carr Valley Cheese.



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October 5th, 2009
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Written by:
Christiane
Posted on:
October 5, 2009 at 9:51 pm

I may have to make a vegetarian version of this, because it sounds very tasty!