Crock Pot Buffalo Chicken Noodle Soup that is easy to throw together and absolutely delicious. This soup will warm you to your soul.
This delicious Slow Cooker Buffalo Chicken Noodle Soup is a great twist on my Chicken Noodle Soup . If you love buffalo sauce and you love chicken noodle soup , you will love this great soup recipe.
Where to start? This is such an excellent soup! Different, creamy, spicy, flavorful, easy to make. It is so creamy, so good. The picture looked so tempting I had to make it and I am glad I did. It is definitely a different soup and will be a great autumn/winter/early spring dish…well, great any time, really. Ummm, so good. Thanks for the recipe!
How to Make Buffalo Chicken Noodle Soup
This is a brief overview of how easy it is to make this delicious soup. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Combine ingredients in the slow cooker. You will ad everything to the crockpot except the heavy cream and the noodles.
- Cook on low for three and a half hours.
- Add in the noodles. Turn the slow cooker to high and cook the noodles for a half hour.
- Shred the chicken. Take the chicken breasts out of the slow cooker and shred them. Then return the shredded chicken to the slow cooker.
- Stir in the heavy cream. Then serve topped with blue cheese!
Spice Level
This recipe definitely has a kick to it! If you want to lessen the spice level, I suggest cutting the buffalo sauce down to six ounces. At the end of the cooking time, add in a whole cup of heavy cream instead of 1/2 a cup.
Buffalo Sauce
Substitutions and Variations for Buffalo Chicken Noodle Soup
- Swap the noodles out. If your family doesn’t like egg noodles, you can exchange them for any noodles that you do like.
- Make this recipe low carb. If you are eating low carb, take out the noodles completely and replace them with more vegetables. Broccoli, zucchini, or more carrots, are a great choice.
- Make this recipe dairy free. If you have someone in your family that doesn’t eat dairy, an unflavored soy creamer would work great in place of the heavy cream!
Crock Pot
Other Great Buffalo Recipe
- Buffalo Chicken Wrap
- Crockpot Buffalo Wings
- Buffalo Chicken Enchiladas
If you make this buffalo chicken soup or any of my other recipes, leave me a comment and let me know what you think!
- Youtube
- Newsletter
Ingredients
- 3 medium carrots peeled and sliced
- 2 celery stalks diced
- 2 cloves of garlic diced
- 1 medium yellow onion diced
- 1 pound chicken breasts
- 12 oz buffalo sauce
- 4 cups of chicken stock
- 2 cups wide egg noodles
- 1/2 cup heavy cream
- blue cheese crumbles for garnishing
Instructions
- Add the carrots, celery, garlic, onion, chicken, buffalo sauce, and chicken stock to the crock pot. Cook on low for 3 1/2 hours.
- Add the egg noodles, raise the temperature to high, and cook for a half hour.
- Remove the chicken breasts to from the crock pot, shred the chicken and return it to the crock pot.
- Turn off the crock pot and stir in the heavy cream. Serve topped with blue cheese crumbles.
did you make this
Crock Pot Creamy Buffalo Chicken Noodle Soup
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Crockpot Potato Soup Recipe
Slow Cooker Chicken Tortilla Soup
Slow Cooker Broccoli Cheddar Soup
Crockpot Chili
Crock Pot Buffalo Chicken Noodle Soup that is easy to throw together and absolutely delicious. This soup will warm you to your soul.
This delicious Slow Cooker Buffalo Chicken Noodle Soup is a great twist on my Chicken Noodle Soup . If you love buffalo sauce and you love chicken noodle soup , you will love this great soup recipe.
Where to start? This is such an excellent soup! Different, creamy, spicy, flavorful, easy to make. It is so creamy, so good. The picture looked so tempting I had to make it and I am glad I did. It is definitely a different soup and will be a great autumn/winter/early spring dish…well, great any time, really. Ummm, so good. Thanks for the recipe!
How to Make Buffalo Chicken Noodle Soup
This is a brief overview of how easy it is to make this delicious soup. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Combine ingredients in the slow cooker. You will ad everything to the crockpot except the heavy cream and the noodles.
- Cook on low for three and a half hours.
- Add in the noodles. Turn the slow cooker to high and cook the noodles for a half hour.
- Shred the chicken. Take the chicken breasts out of the slow cooker and shred them. Then return the shredded chicken to the slow cooker.
- Stir in the heavy cream. Then serve topped with blue cheese!
Spice Level
This recipe definitely has a kick to it! If you want to lessen the spice level, I suggest cutting the buffalo sauce down to six ounces. At the end of the cooking time, add in a whole cup of heavy cream instead of 1/2 a cup.
Buffalo Sauce
Substitutions and Variations for Buffalo Chicken Noodle Soup
- Swap the noodles out. If your family doesn’t like egg noodles, you can exchange them for any noodles that you do like.
- Make this recipe low carb. If you are eating low carb, take out the noodles completely and replace them with more vegetables. Broccoli, zucchini, or more carrots, are a great choice.
- Make this recipe dairy free. If you have someone in your family that doesn’t eat dairy, an unflavored soy creamer would work great in place of the heavy cream!
Crock Pot
Other Great Buffalo Recipe
- Buffalo Chicken Wrap
- Crockpot Buffalo Wings
- Buffalo Chicken Enchiladas
If you make this buffalo chicken soup or any of my other recipes, leave me a comment and let me know what you think!
- Youtube
- Newsletter
Ingredients
- 3 medium carrots peeled and sliced
- 2 celery stalks diced
- 2 cloves of garlic diced
- 1 medium yellow onion diced
- 1 pound chicken breasts
- 12 oz buffalo sauce
- 4 cups of chicken stock
- 2 cups wide egg noodles
- 1/2 cup heavy cream
- blue cheese crumbles for garnishing
Instructions
- Add the carrots, celery, garlic, onion, chicken, buffalo sauce, and chicken stock to the crock pot. Cook on low for 3 1/2 hours.
- Add the egg noodles, raise the temperature to high, and cook for a half hour.
- Remove the chicken breasts to from the crock pot, shred the chicken and return it to the crock pot.
- Turn off the crock pot and stir in the heavy cream. Serve topped with blue cheese crumbles.
did you make this
Crock Pot Creamy Buffalo Chicken Noodle Soup
Facebook
Twitter
Pinterest
Youtube
Newsletter
Crockpot Potato Soup Recipe
Slow Cooker Chicken Tortilla Soup
Slow Cooker Broccoli Cheddar Soup
Crockpot Chili
Instagram
Facebook
Youtube
Newsletter
Crock Pot Creamy Buffalo Chicken Noodle Soup
Ingredients
- 3 medium carrots peeled and sliced
- 2 celery stalks diced
- 2 cloves of garlic diced
- 1 medium yellow onion diced
- 1 pound chicken breasts
- 12 oz buffalo sauce
- 4 cups of chicken stock
- 2 cups wide egg noodles
- 1/2 cup heavy cream
- blue cheese crumbles for garnishing
Instructions
Add the carrots, celery, garlic, onion, chicken, buffalo sauce, and chicken stock to the crock pot. Cook on low for 3 1/2 hours.
Add the egg noodles, raise the temperature to high, and cook for a half hour.
Remove the chicken breasts to from the crock pot, shred the chicken and return it to the crock pot.
Turn off the crock pot and stir in the heavy cream. Serve topped with blue cheese crumbles.
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Twitter
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