Crock Pot Buffalo Chicken Noodle Soup

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With Football season upon us I think it is appropriate that I post a “game day buffalo chicken something” recipe. This is a great dish for game day because it doesn’t require a lot of fuss and will feed all your footballers. Be warned, that with everything else buffalo chicken, this soup is ADDICTING! It has a great spicy bite with tender shredded chicken and fill-your-belly veggies/egg noodles. This soup is so easy to throw together and such a pleasure to enjoy with family and friends! We love this recipe and cannot wait to make it again!

Serves: 10   Calories: 255 per serving    Prep time: approximately 30 minutes   Cook time: 4 hours

Ingredients:

  • 4 large carrots, peeled and sliced
  • 3 celery stalks, diced
  • 6 cloves of garlic, diced
  • 1 medium yellow onion, diced
  • 1 lb chicken breasts
  • 12 oz buffalo sauce
  • 6 cups of chicken broth, I used reduced sodium chicken broth
  • 2 cups wide egg noodles
  • 1/2 cup heavy cream

Directions:

  1. Add carrots, celery, garlic, onion, chicken, buffalo sauce, and chicken broth to the crock pot. Cook on low for 3 1/2 hours.
  2. Add the egg noodles, raise the temperature to high, and cook for a half hour.
  3. Remove the chicken breasts, shred them and return them to the crock pot
  4. Turn off the crock pot and stir in the heavy cream.
  5. Serve hot and GO TEAM! 😉

*Photo is an original belonging to me

*Recipe adapted from http://www.wineandglue.com 

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