Buffalo Chicken Soup Recipe
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.
Servings: 6 servings
Calories: 370cal
Cost: $6
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
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1bowl | Calories: 370cal | Carbohydrates: 32g | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 1836mg | Potassium: 447mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3766IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 3mg