In this post, we’ll show you how to make this easy, comforting, flavorful Buffalo Chicken Soup made with pantry staples and fresh ingredients. Mildly spicy, this soup is perfect for anyone who enjoys buffalo chicken for a quick dinner idea.
A spicy, warm, comforting soup that features egg noodles, shredded chicken, fresh veggies, & simple ingredients like buffalo sauce–this soup is incredibly good & reheats perfectly. This recipe is adapted from the folks at Light n’ Fluffy® and it originally appeared on my Instagram in October.
We love this soup because it has lots of flavor, and is perfect for the chilly New England winter. I also love that I can use leftover rotisserie chicken in it since we usually buy extra.
Ingredients
Before starting this recipe, you’ll want to verify that you have the following ingredients on-hand:
Pantry staples
- Light n’ Fluffy® Extra Wide Egg Noodles
- canola oil
- reduced sodium chicken broth * It is important to use low sodium chicken broth because the wing sauce does contain a lot of sodium.
- condensed cream of chicken soup (2 cans)
- Frank’s RedHot® Wings Sauce
Fresh ingredients
- onion
- carrots
- celery
- garlic pressed
- shredded chicken
- blue cheese crumbles
- green onions
- water
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- 6 quart stockpot
- cutting board
- utility knife
- measuring cup
- ladle
- Stirring spoon
Recipe Tips
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Buffalo Chicken Soup comes out perfectly.
Chicken
You can use any kind of precooked chicken you prefer. Canned chicken meat, leftover white meat chicken, chicken thighs, tenders, any non-breaded chicken, or turkey will work.
However, rotisserie chicken is better because it has a lot of flavor.
Spice
If you are not into too much spice, you can cut the wing sauce amount in half. Additionally, if you cannot find wing sauce, you can simply add regular pepper sauce. I would only add it in tablespoon-sized increments. Taste the soup after each tablespoon to achieve your spice factor.
Noodles
You can use any type of noodle/pasta you prefer, additionally, if you prefer to nix the noodles for a lower-carb version, you can double the chicken and skip the noodles.
Storage
If you want to store your Buffalo Chicken Soup, just follow these easy steps.
Refrigerator Storage
- Allow soup to fully cool before adding any leftovers to a microwave-safe, air-tight storage container.
- This soup lasts up to 5 days in the refrigerator.
Freezer Storage
- Allow soup to fully cool before adding it to a freezer-safe storage bag.
- Squeeze out as much air as possible.
- Lay the soup flat in the freezer to allow it to freeze evenly.
- Frozen soup can be stored for about 6 months if stored properly.
Recipe
Follow the recipe below to make this Buffalo Chicken Wing Soup. This recipe makes 6 hearty servings, but you can adjust the recipe card for other serving sizes.
Buffalo Chicken Soup Recipe
Equipment
- 6 quart stockpot
- cutting board
- utility knife
- measuring cup
- Stovetop
Ingredients
- 6 ounces Light n’ Fluffy® Extra Wide Egg Noodles
- 2 tablespoons canola oil
- 1 onion sliced thinly
- 2 carrots sliced thinly
- 2 celery ribs roughly chopped
- 1 clove garlic pressed or diced
- 4 cups reduced sodium chicken broth
- 2 cups water
- 20 ounces condensed cream of chicken soup (2 10 ounce cans)
- ¾ cup Frank's RedHot® Wings Sauce
- 1 ½ cups shredded chicken We love using rotisserie
- ½ cup blue cheese crumbles
- 4 green onions sliced thinly
Instructions
- Add oil to a 6 quart stock pan or Dutch oven, & heat. Add carrots, celery, garlic, & onion. Sauté for 3 to 5 minutes until they begin to soften.
- Add broth, 2 cups water, & both cans of cream of chicken soup; bring to a boil, and then reduce heat to a medium simmer.
- Stir in noodles and 1/2 cup Buffalo hot sauce; cook for 10 minutes, noodles & veggies will be tender.
- Add remaining sauce to chicken & toss to coat; add to soup and mix.
- Ladle soup into bowls and garnish with blue cheese crumbles, & green onion.
Notes
Nutrition
Other Recipes
Leave a Reply