Kitchen Experiments: Buffalo Chicken Noodle Soup

This is a slow cooker or crock pot recipe, though you will need a pot on the stove for the pasta in the latter stages. I made this on the Saturday of #blizzard2016 and Husband and I enjoyed it – enough that he said “you done good, kid” and had three heaping (Fiestaware) bowls of it, of course. I regret not taking a picture.

Servings? Well…we had 5 bowls between us, and there’s probably about 2-3 bowls worth of leftovers. So let’s say it serves 3-4. If you had some sort of side with it, you could definitely stretch, but we ate this as the main dish with some water crackers.

Buffalo Chicken Noodle Soup (CrockPot or Slow Cooker style)

Ingredients:

  • 1 to 1.5 lbs — frozen boneless skinless chicken – I used tenders and two thighs
  • 1/2 C — ranch and/or blue cheese dressing – I used fatfree ranch and light blue cheese, both from Aldi, and did 1/4C of each
  • 1/2 C hot sauce — not “wing sauce” — this is fairly spicy, because we like hot. I recommend you start with 1/4 C and add as needed to make it the spiciness you desire
  • 4 C — chicken broth – I made it using chicken bouillon cubes (5 cubes to 4C water, for a little more flavor)
  • 4 oz (half block) — neufchatel cheese (the lower-fat cream cheese)
  • 4 whole carrots — peel and chop/dice
  • 4-5 celery ribs — cut off the ends, and chop/dice
  • 1 T — butter or oil
  • about 2 C pasta — I used tricolor rotini
  • crumble blue cheese — for garnish on top

Directions:

  1. Melt butter (or oil) in a skillet. Add the diced celery and carrots and cook to soften, 5-10 minutes.
  2. In the slow cooker/crockpot, put your frozen chicken, dressing(s), hot sauce, cream cheese, and chicken broth. Add the softened celery and carrots from the skillet. Stir and put the lid on.
  3. Set slow cooker to high for 2 hours.
  4. After 2 to 2.5 hours, test chicken for doneness. Tenders cook faster, while thighs/breasts may take a little longer. Remove from crock pot and shred chicken with 2 forks, then return to crockpot. Set to low heat.
  5. Boil water on the stove and cook the pasta to al dente. Drain pasta, and add to crock pot mixture. Stir well.
  6. Serve soup in big bowls. Garnish with crumbled blue cheese, if you like it. And if you don’t think you like blue cheese, I tell you it goes incredibly well with this, so maybe just try a pinch. Alternatively, add shredded cheddar or other cheese to top. We chose to add some water crackers to our soup, because soupandcrackers, but it’s fine without.

Enjoy, fellow spice lovers! 🙂

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