Crockpot Creamy Buffalo Chicken Noodle Soup Recipe
Warm up your taste buds with this creamy and spicy Buffalo Chicken Noodle Soup! Perfect for cozy weeknight dinners, game day meals, or comfort food cravings, this crockpot soup combines tender chicken, hearty vegetables, and rich, creamy goodness.
Ingredients:
1 lb boneless, skinless chicken breasts
1 tbsp 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 (or substitute with half-and-half/dairy alternative for a lighter option)
½ cup Buffalo sauce (adjust for spiciness)
1 tsp dried thyme
Salt and pepper, to taste
Optional: chopped green onions or cilantro for garnish
Directions:
In a skillet over medium heat, heat olive oil. Add chopped onion and minced garlic, sauté until softened. Transfer to the crockpot.
Add diced carrots and celery to the crockpot.
Place chicken breasts on top of the vegetables. Pour in chicken broth, season with dried thyme, salt, and pepper.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is tender and fully cooked.
Remove chicken breasts, shred with two forks, then return shredded chicken to the crockpot.
Stir in uncooked egg noodles, Buffalo sauce, and heavy cream. Cover and cook on high for 30 minutes, or until noodles are tender.
Ladle into bowls and garnish with green onions or cilantro. Serve hot for a creamy, spicy, and comforting meal!
Nutritional Information:
Prep Time: 15 minutes
Cook Time: 6–8 hours (low) | 3–4 hours (high)
Total Time: 6–8 hours
Servings: 6
Calories: ~350 kcal per serving
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