Crock Pot Creamy Buffalo Chicken Noodle Soup that is easy to throw together and SO delicious!
This delicious Slow Cooker Buffalo Chicken Noodle Soup is a great twist on my Chicken Noodle Soup. If you love Buffalo, you will love this great soup recipe.
How to Make Buffalo Chicken Noodle Soup
- 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.
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!
Other Great Buffalo Recipe
Crock Pot Creamy Buffalo Chicken Noodle Soup
(tap # to scale)
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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Kelsey Jo says
This *just* finished cooking and I love it so much I had to tell you right away!! Easy & delicious recipe! I think most soups are even better the next day which will make this the perfect dish for Super Bowl!
I’m so happy to hear you like it Kelsey Jo! It always makes my day when people come back to say they enjoyed a recipe!
Sara says
To all you who live with a picky eater, here is what I do: I make my own soups and divide them into pint glass Mason jars and freeze. YES, you can freeze a Mason jar, just leave a 1/2 inch or so at the top so the soup can expand. I modify the delicious soup recipes I find online to be vegetarian, gluten-free, and nut-free. Each pint becomes two lunches. I can then rotate them so I only have to eat the same soup 2 days in a row. I also use 1-cup Mason jars (the flat kind) to freeze leftover individual servings of casseroles and such, so I have food to eat when we go to a potluck or to my in-laws to eat.
Allie says
Just wanted to let you know that I made this soup this weekend and its absolutely delicious. Thank you so much!
Allie, I can’t even tell you how much it means to me when people take the time to come back and tell me they enjoyed a recipe! Thank you!
Katie says
can this be frozen? I made a Double batch not realizing how much it would be….. Oops!!!
Katie, I’m way late in answering this, but for the next person who makes too much, I would say that this isn’t the best recipe to freeze. Or if you do want to make a big batch and freeze it, I would do it before adding the cream and noodles.
Dana says
Is all buffalo sauce super spicy? My mouth is like a toddler’s. Ugh. But this sounds sooo good.
Dana, this comment CRACKED ME UP. I would suggest that you not make it, honestly. I mean I LOVE this soup, but you will probably find it to be too spicy. You could always just buy a bottle of buffalo sauce and taste it before making the soup.
Sally Fridge says
Way late and don’t know if she will see it but what about mild buffalo sauce? She would get the taste without the spice-or it sure doesn’t seem spicy to me. Very bland, I think!
Katrina says
This soup is sooooo good.. I have made it twice and I am making it a third time today!!
Thank you Katrina! This is like the most underrated soup recipe on my blog. It’s one of my favorites!
Katrina says
It’s in my top 3 for soup recipes! … making it again tomorrow. Thank you so much for bringing it into my life haha!!
Tiffany W. says
I made this for dinner tonight. It was delicious! ( I only put in about half the amount of hot sauce and that was just the right amount for my family.)
I’m glad you liked it Tiffany!
Beth says
This soup is amazing!! I love buffalo sauce and any cravings for it are completely satisfying with this soup. I omit the cream and even often also omit the blue cheese (if I don’t have any in the fridge). Wonderful dinner and everybody enjoys!
Thank you so much Beth!
Karen says
Made this tonight for my heat-loving family. I only used about 4 oz of the wing sauce and it was plenty spicy for us! I’m sure it depends on the sauce, but it’s easier to cook with less then pour more into your individual bowl than to over spice the entire pot :) Delicious!
That is totally true! I love the whole bottle, but I might just **really** love buffalo ;)
Michelle P says
I like hot food too, but when I read 12oz of buffalo hot sauce , I thought it was an error! Lol…I think I will try 6oz instead of the 12oz, I would rather add more hot sauce than it be too hot and can’t eat at all…thanks for the great recipe, can’t wait to try it!