Description
This soup is the ultimate mash-up: the fiery, tangy thrill of buffalo wings meets the soul-soothing comfort of classic chicken noodle soup. Tender shredded chicken, slurp-worthy egg noodles, and a zesty buffalo-infused broth, finished with a creamy ranch drizzle—perfect for game days or any cozy evening.
Ingredients
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1 tbsp butter
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1 small onion, diced
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2 cloves garlic, minced
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2 carrots, sliced
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4 cups chicken broth
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2 cups shredded cooked chicken (rotisserie or leftovers work great)
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1½ cups egg noodles
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½ cup buffalo sauce (Frank’s RedHot recommended)
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¼ cup ranch dressing (+ extra for drizzle)
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Salt & pepper, to taste
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Optional: sliced green onions or blue cheese crumbles for garnish
Instructions
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Cook the Aromatics: Melt butter in a large pot over medium heat. Add onion, carrots, and garlic. Sweat for 5–6 minutes until onions are translucent.
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Add Broth & Noodles: Pour in chicken broth, bring to a boil, then add egg noodles. Cook 8–10 minutes until al dente.
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Add Buffalo Flavor: Reduce heat to low. Stir in shredded chicken, buffalo sauce, and ranch dressing. Simmer gently 5 minutes to let flavors meld.
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Season & Serve: Taste and adjust with salt, pepper, extra buffalo sauce, or more ranch. Ladle into bowls, drizzle with additional ranch, and garnish with green onions or blue cheese. Serve immediately with crusty bread.
Notes
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Make Ahead: Store soup base without noodles; cook noodles separately before serving.
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Reduce Heat: Add extra broth or ranch dressing to mellow the spice.
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Cheesy Boost: Stir in ½ cup shredded cheddar or Monterey Jack at the end.
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Low-Carb: Swap noodles for cauliflower florets.
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Loaded Potato Style: Replace noodles with diced potatoes, top with cheddar, bacon, and sour cream.
Nutrition
- Calories: 310 cal Per Serving
- Fat: 18 g
- Carbohydrates: 20g
- Protein: 21g