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Creamy Buffalo Chicken Noodle Soup

This comforting and flavorful soup combines the richness of creamy broth with the spicy kick of buffalo chicken. Perfect for cold days or whenever you're craving a hearty bowl of soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon
  • 1 whisk
  • 1 ladle

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups chicken broth
  • 2 cups uncooked egg noodles
  • 1 cup heavy cream For a lighter version, substitute with half-and-half or a dairy alternative.
  • ½ cup buffalo sauce Adjust to taste for spiciness.
  • 1 teaspoon dried thyme
  • to taste salt
  • to taste pepper
  • optional chopped green onions or cilantro, for garnish

Instructions
 

  • In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  • Add minced garlic, diced carrots, and diced celery to the pot. Sauté for another 4-5 minutes until vegetables are tender.
  • Add the chicken breasts to the pot, followed by the chicken broth and dried thyme. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the chicken is cooked through.
  • Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
  • Stir in the uncooked egg noodles and let simmer for another 10 minutes until noodles are tender.
  • Lower the heat and stir in the heavy cream and buffalo sauce. Mix well, allowing the soup to heat through. Season with salt and pepper to taste.
  • If desired, garnish with chopped green onions or cilantro before serving.

Notes

If you prefer a spicier soup, feel free to increase the amount of buffalo sauce.
This soup can be made ahead of time. Reheat on the stove and add a splash of extra broth or cream if it thickens too much when stored.
For a lighter version, substitute heavy cream with half-and-half or a dairy alternative.