Everyone loves Buffalo chicken wings, so why not make it a soup? It’s pretty simple, but you’ll need a crock-pot (slow cooker). This is great for a snowy Sunday meal. NOW GET COOKING!

Ingredients

• 5 cups milk
• 3 cans condensed cream of chicken soup, undiluted
• 3 cups shredded cooked chicken (about 1 - 2 boneless breasts)
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 1 cup sour cream (8 oz.)
• 1/2 cup hot pepper sauce (Frank’s RedHot)
• Cheddar cheese, for garnish

Directions

To shred the chicken, boil it in water 10 minutes, then take the chicken out of the water and shred it with two forks–pull the meat apart. Now combine all the ingredients in your crock-pot, cover, and cook on LOW for 4 to 5 hours. When it’s done, put a little cheddar cheese on top of each bowl of soup and serve. Simple as that.