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Easy Buffalo Chicken Noodle Soup Recipe

Easy Buffalo Chicken Noodle Soup

A quick, brothy soup made with shredded chicken, vegetables, Buffalo wing sauce, and wide egg noodles. Finish each bowl with ranch dressing, green onions, and blue cheese for classic Buffalo flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive oil or butter
  • 1 Medium yellow onion, diced
  • 2 Medium carrots, peeled and sliced
  • 2 Celery ribs, sliced
  • 3 Garlic cloves, minced
  • 8 cups Low-sodium chicken broth
  • 1/2 cup Buffalo wing sauce
Seasoning
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Dried parsley
  • 1/2 teaspoon Dried thyme
Main Ingredients
  • 3 cups Cooked, shredded chicken
  • 8 ounces Dried wide egg noodles
Serving
  • 1/2 cup Ranch dressing
  • 2 Green onions, sliced
  • to taste Blue cheese crumbles

Method
 

Step-by-Step
  1. Heat the olive oil or butter in a large soup pot over medium heat. Add the diced onion, sliced carrots, and celery, then cook for 5–7 minutes until the vegetables begin to soften.
  2. Add the minced garlic, kosher salt, black pepper, dried parsley, and dried thyme. Stir and cook for about 30 seconds, just until the garlic is fragrant.
  3. Pour in the low-sodium chicken broth and Buffalo wing sauce. Bring the mixture to a boil, scraping the bottom of the pot if needed to loosen any flavorful bits.
  4. Reduce the heat to a steady simmer and stir in the shredded chicken. Cook for 5 minutes so the chicken warms through and the Buffalo flavor blends into the broth.
  5. Add the dried wide egg noodles and simmer according to the package directions, usually 6–8 minutes. Cook just until the noodles are tender, since they will continue absorbing broth as they sit.
  6. Taste the soup and adjust the salt or Buffalo sauce gradually. Serve hot with ranch dressing, sliced green onions, and blue cheese crumbles if desired.

Notes

Begin with 1/2 cup Buffalo sauce because brands differ in heat and salt. Add extra broth if the soup becomes too spicy or concentrated. For a creamier version, stir in 4 ounces softened cream cheese or 1/2 cup heavy cream after the noodles are cooked. Refrigerate leftovers promptly and expect the noodles to absorb some broth.