Buffalo Chicken Soup (Low Far)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
Feel free to make your own substitutions and modifications, but here's how I made it:3 Cups of Chicken Breast (boneless & skinless)1/2 Cup of Frank's Red Hot Sauce1 Cup Fat Free Sour Cream3/4 Cup Fat Free Ranch Dressing (or Blue Cheese Dress.)3 (10.5 oz) Cans of Campbells Cream of Chicken 98% Fat Free Soup6 Cups Skim Milk (Fat Free)
If you are using fresh chicken breast, all time to cook it. Start off with a large soup pot (or equivalent pot) and either start cooking chicken in that, or you can cook the chicken in the oven first and then transfer once cooked. Cube or shred the chicken into small pieces (small enough for a soup consistency) and add to soup pan. Then add the rest of the ingredients. When they are all added, take a whisk and mix all of the ingredients together since some are dense, etc. This will separate "pockets" of ingredients and bind the soup. Once you are done whisking, put a lid on the pot and let it cook for 20-30 minutes (stirring occasionally so the bottom doesn't burn) until all ingredients are combined and the soup is hot. Serve with fresh parsley if you'd like. Enjoy!
Number of Servings: 13
Recipe submitted by SparkPeople user BILLYHO2008.
Number of Servings: 13
Recipe submitted by SparkPeople user BILLYHO2008.
Nutritional Info Amount Per Serving
- Calories: 152.7
- Total Fat: 2.5 g
- Cholesterol: 39.2 mg
- Sodium: 1,134.5 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 0.5 g
- Protein: 14.6 g
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