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Buffalo chicken soup in a white bowl on a white marble table. There is a spoon in the soup with some of this soup in it.
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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Dinner
Cuisine: American
Keyword: buffalo chicken, buffalo chicken soup, soup
Servings: 6 servings
Calories: 370cal
Author: Amy Desrosiers
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