Lite & Easy Buffalo Chicken Wing Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Chicken Breast, no skin, 16 ounces, shredded * Milk, nonfat, 6 cups * 1 Chicken Bouillon Cube * Cream of Chicken Soup, 1 can (10.75 oz) * Frank's Red Hot Sauce, 1 cup (+/- as needed, more = more spicy) * Fat Free Sour Cream, 1 cup * Corn Starch, .25 cup (optional, to adjust consistency) * Water, tap (optional, to adjust consistency)
Preparing this soup is a snap, and you can lower the calories even more by using a low-cal/fat/sodium condensed soup instead of the regular version. You can perform all of step 1 by stove top, or whisk it all together in a crock pot, add the cooked shredded chicken, and let it cook all day.
1. Whisk together milk, soup, sour cream, and hot sauce in large deep pan. Place over medium to medium-high heat. Add bouillon cube when hot and whisk again. Stir occasionally while chicken is cooking. Don't turn it up too high or you'll burn/boil over the dairy products.
2. Cook chicken by grilling, baking, or any other fat-free method. Shred chicken into small pieces.
3. PERSONAL PREFERENCE: If soup is too thick, add water as needed. If soup is too thin, mix corn starch and water in a small bowl until smooth. Add to soup and whisk. Skipping the corn starch reduces each serving by about 25 calories.
3. Add chicken to soup and stir.
4. Let simmer over med-low for 5 minutes to give chicken the flavor. This can be skipped if in a hurry or extended as long as necessary.
Makes five huge servings of 2-3 cups each. Serve with crumbled blue cheese, french bread, or whatever makes you happy.
Number of Servings: 6
Recipe submitted by SparkPeople user KATISCARLET.
1. Whisk together milk, soup, sour cream, and hot sauce in large deep pan. Place over medium to medium-high heat. Add bouillon cube when hot and whisk again. Stir occasionally while chicken is cooking. Don't turn it up too high or you'll burn/boil over the dairy products.
2. Cook chicken by grilling, baking, or any other fat-free method. Shred chicken into small pieces.
3. PERSONAL PREFERENCE: If soup is too thick, add water as needed. If soup is too thin, mix corn starch and water in a small bowl until smooth. Add to soup and whisk. Skipping the corn starch reduces each serving by about 25 calories.
3. Add chicken to soup and stir.
4. Let simmer over med-low for 5 minutes to give chicken the flavor. This can be skipped if in a hurry or extended as long as necessary.
Makes five huge servings of 2-3 cups each. Serve with crumbled blue cheese, french bread, or whatever makes you happy.
Number of Servings: 6
Recipe submitted by SparkPeople user KATISCARLET.
Nutritional Info Amount Per Serving
- Calories: 287.5
- Total Fat: 4.9 g
- Cholesterol: 56.6 mg
- Sodium: 981.4 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 0.0 g
- Protein: 29.1 g
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