Buffalo Chicken Soup

An old college friend mentioned Buffalo Chicken Soup one day on Facebook. OK, this sounds good. I sent out a request & she kindly shared the recipe! So thanks, Michelle! This soup really hit the spot on a cold day. Even better it was just throwing some things into the crockpot and coming home to a good dinner!

Buffalo Chicken Soup

Ingredients
4 cups low-sodium chicken broth
2 cups whole milk or half & half
2 cans cream of chicken soup (the "Healthy Request" or low sodium)
3 cups shredded cooked chicken
1 cup sour cream
1 T. dry ranch dressing mix
1/4 cup hot sauce (more or less to taste)
salt and pepper to taste

Directions
Combine all ingredients in a pot and heat to warm through; do NOT boil. OR combine all ingredients in a slow cooker and cook on low 4-5 hours.

Serve with garlic bread, Texas cheese toast or other crusty bread and a salad or crudites.

Option
I have started sauteeing 1 stalk of diced celery and an half an onion diced in 3 T. butter to start. Sautee until soft. Add some minced garlic (or 1/2 tsp. garlic powder), the dry ranch mix and 3 T. flour. Cook for two minutes and then add the liquid ingredients. Bring to a simmer; then add chicken to heat through. Adding some fresh time stems (bundled together so it is easier to get out later) as it simmers is nice, too.