Best 2 Creamy Buffalo Chicken Noodle Soup Recipes

Indulge in a culinary delight that combines the bold flavors of buffalo wings with the comforting warmth of chicken noodle soup. This creamy buffalo chicken noodle soup is a perfect fusion of heat, creaminess, and savory goodness. Tender pieces of chicken, perfectly cooked noodles, and a medley of vegetables swim in a velvety broth infused with the tangy and spicy notes of buffalo sauce. Topped with a sprinkling of crumbled blue cheese and a drizzle of hot sauce, this soup will tantalize your taste buds and leave you craving more. This recipe also includes two variations: a classic buffalo chicken noodle soup and a vegetarian version made with hearty vegetable broth, tofu, and a variety of vegetables. Whether you're a fan of traditional chicken noodle soup or looking for a unique and flavorful twist, this creamy buffalo chicken noodle soup is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF CHICKEN NOODLE SOUP

Cream of Chicken Noodle Soup image

We were at a restaurant, and my husband exclaimed, "You can make better soup than this!" A challenge! We began discussing what we'd add and take out, and soon came up with this comforting soup.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 medium onions
2 celery ribs
4 cups water
3 boneless skinless chicken breast halves (6 ounces each)
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 large carrot, chopped
1 medium potato, peeled and chopped
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried basil
2 cups uncooked wide egg noodles
1-3/4 cups milk, divided
1/3 cup all-purpose flour

Steps:

Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170°. Remove chicken and strain broth; set both aside. , In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender., Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through., Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 207 calories, Fat 6g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 958mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.

BUFFALO CHICKEN SOUP

Buffalo Chicken Soup image

I've found a lot of recipes for Buffalo Chicken Soup but none of them seemed just right. After tailoring elements from all the recipes I found into the perfect one, I came up with this. This soup is creamy and smooth with a hint of spice from the buffalo sauce. Serve it up with a dollop of sour cream and some mozzarella sprinkled on top.

Provided by Keiko

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup butter
3 stalks celery, diced
1 small onion, diced
¼ cup all-purpose flour
¾ cup half-and-half cream
3 cups water
1 cube chicken bouillon
2 cups cubed cooked chicken
¼ cup buffalo wing sauce, or more to taste
1 ½ cups shredded Cheddar cheese
salt and pepper to taste

Steps:

Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 6.9 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 10.5 g, Sodium 570 mg, Sugar 0.8 g

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and chicken will give your soup the best flavor.
Don't be afraid to adjust the seasonings: The amount of buffalo sauce, salt, and pepper you add will depend on your personal preferences. Taste the soup as you go and adjust the seasonings accordingly.
Let the soup simmer: Simmering the soup for at least 30 minutes will help the flavors to meld and develop.
Serve with your favorite toppings: Shredded chicken, crumbled blue cheese, diced celery, and chopped green onions are all great toppings for this soup.
Make a big batch: This soup is even better the next day, so feel free to make a big batch and enjoy it all week long.

Conclusion:

This creamy buffalo chicken noodle soup is a delicious and easy-to-make meal that is perfect for a cold winter day. The combination of buffalo sauce, chicken, and noodles is sure to please everyone at the table. So next time you're looking for a comforting and flavorful soup, give this recipe a try. You won't be disappointed!

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