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Buffalo Chicken Soup (Low Far) is for Soup.

Buffalo Chicken Soup (Low Far) takes 5 minutes to prepare.

Buffalo Chicken Soup (Low Far) takes 25 minutes to cook.

Buffalo Chicken Soup (Low Far) makes 13 servings.

The ingredients for Buffalo Chicken Soup (Low Far) are:

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 Sauce
1 Cup Fat Free Sour Cream
3/4 Cup Fat Free Ranch Dressing (or Blue Cheese Dress.)
3 (10.5 oz) Cans of Campbells Cream of Chicken 98% Fat Free Soup
6 Cups Skim Milk (Fat Free)

Here is how you make Buffalo Chicken Soup (Low Far):

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: 13Recipe submitted by SparkPeople user BILLYHO2008.

The nutritional information for Buffalo Chicken Soup (Low Far) is:

• Servings Per Recipe: 13
• 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

The dietary needs meet for Buffalo Chicken Soup (Low Far) is Low Fat