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Slow Cooker Buffalo Chicken Noodle Soup

Slow Cooker Buffalo Chicken Noodle Soup
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Thank you Host the Toast for the recipe!

Ingredients

  • 1 + ½ lbs. boneless, skinless chicken breasts

  • 4 medium carrots (peeled and chopped)

  • 4 celery stalks (chopped)

  • 1 small yellow onion (chopped)

  • 3 garlic cloves (minced)

  • 1 + ½ Tbsp dry ranch dressing mix

  • ½ cup buffalo sauce (plus more to taste)

  • 6 cups low-sodium chicken broth

  • Salt and freshly ground black pepper 

  • 2 Tbsp cornstarch

  • 2 + ½ cups uncooked wide egg noodles

  • ¼ cup roughly chopped fresh parsley

  • Blue cheese crumbles (for serving)

Instructions

  1. In a slow cooker, combine the uncooked chicken breasts, carrots, celery, yellow onion, garlic, ranch mix, buffalo sauce, and chicken broth. Cover and cook on low heat for 6 hours, or until the chicken can be easily shredded with a fork. 

  2. Remove the cooked chicken from the slow cooker, roughly shred it so that the large pieces still remain, chop them into bite-sized chunks, and set them aside. 

  3. Taste and season the broth accordingly with salt, pepper, and additional buffalo sauce. 

  4. Combine the cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the slow cooker and add the egg noodles and parsley. Cook for an additional 10 minutes, or until the noodles are softened. 

  5. Stir the chicken back into the soup and serve. Top with blue cheese crumbles if desired.

Find it online: https://shesafullonmonet.com/fall-slow-cooker-recipes/