Happy Sunday! I hope you are all having a great day! I’m very much under the weather today, but I managed to tackle my weekly meal prep this afternoon/early evening anyway! Today, I’m here with a recipe: Buffalo wing soup!
I’m not into recipe posts with tons of story-like filler before the good stuff, so here goes:
- 8-16oz. chicken breast (I used 4 thin-sliced frozen ones from Costco)–you may substitute an equivalent amount of canned chicken if pressed for time
- 2.5c water or chicken broth
- Seasonings for your chicken (I used salt, seasoned salt, garlic powder, and granulated onion)
- 1/2 packet ranch dressing mix (I used Hidden Valley)
- 1/2c Frank’s Red Hot sauce
- 3c heavy whipping cream
- Sour cream or shredded mozzarella (for serving)
While I usually make this in a crock pot, it can be made on the stove as well.
I took a glass baking dish, placed my chicken in it, sprinkled salt, granulated onion, garlic powder, and seasoned salt on it. My combination of seasonings changes every time, but I recommend at least salt.
I added about 3 cups of water to the dish and covered with foil. I baked it for 2 hours in a 350-degree oven. If making half this amount, I’d probably add 2.5c of water and bake for 90 minutes at 350 degrees.
When the chicken is done, take it out of the oven and chop it up into cubes. They don’t have to be equal, and it’s okay if the chicken falls apart here while you chop. Save the water you baked the chicken in for later.
If you’re using canned chicken, just open the cans and wait for the next step.
Gather your supplies. I use Frank’s Red Hot (original) because I feel that tastes the most like actual hot wings. I always use half a packet of ranch dressing mix, but I have used twice that amount and it’s been just fine too. I use heavy whipping cream to keep things lower carb, but you can use a lighter cream and possibly thicken with flour.
When doing meal prep Sundays, my crock pots are always on high. I’m home the entire time and I want things done ASAP. Could it work on low? Yes. Have I done it on low? Yes. Have I put everything in the pot and gone to work for the day with it on low? Yes.
Add your 2 cups of chicken broth or 2 cups of liquid from baking, the 3 cups of cream, and 1/2 cup of Frank’s. You can adjust the amount of cream and hot sauce here as you feel necessary. Add 1/2 of the ranch packet and whisk until dissolved. At this point, I recommend taking a clean spoon and tasting now.
Too spicy? Add more cream. Not spicy enough? Add more hot sauce. Want more ranch flavor? Add more ranch. You don’t have to follow my recipe exactly–make it your own!
Run it for at least 2 hours on high. Give it a taste when you’re done to make sure it’s just right.
Here is the finished product packed up and ready for the fridge! I divided this recipe into only 2 servings because this will be the main source of calories for myself and my husband on the day we plan to eat it. You can get at least 4 servings if this is served alongside something else, possibly more.
I serve mine with a small handful of shredded mozzarella cheese while my husband serves his with some mozzarella and sour cream. I’ve been known to add cream cheese before too! There’s a lot of wiggle room in this recipe, and I hope you enjoy it!
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