buffalo chicken soup

Here is the last of the week’s worth of slow cooker recipes. This was the perfect thing to get me back into a blogging routine and a great way to feed visiting family while we were on the run.

We are finishing as we began, with a yummy soup. I’m pretty proud of myself for limiting the soup recipes to only half of those put forward.

To recap – A week’s worth of slow cooker recipes:

Wild Rice and Shredded Chicken Soup

Balsamic-Dijon Glazed Baby Back Ribs with Great Northern Beans

Lemony Turkey Meatball and Orzo Soup

Ropa Vieja

Mississippi Pot Roast

And here is todays…

Slow Cooker Buffalo Chicken Noodle Soup

• 2 boneless, skinless chicken breast halves
• 4 medium carrots, peeled and chopped
• 4 stalks celery, chopped
• 1 small yellow onion, peeled and chopped
• 3 garlic cloves, peeled and minced
• 1-ounce package dry ranch dressing mix
• ½ teaspoon celery salt
• ½ cup Frank’s Red Hot Wings buffalo sauce, plus more to taste
• 4 cups chicken broth
• 2 cups water
• Salt and freshly ground black pepper, to taste
• 2 tablespoons cornstarch
• 2½ cups extra-wide egg noodles (about 1/2 package)
• 1/3 cup chopped fresh Italian parsley
• Crumbled blue cheese, for serving

In a slow cooker, combine the chicken breasts, carrots, celery, onion, garlic, ranch mix, celery salt, buffalo sauce, chicken broth, and water. Cover and cook on LOW heat for 5½ to 6 hours.

Use tongs to remove the chicken from the slow cooker, first slice, and then chop it into bite-sized chunks. Set aside.

Taste and season the broth with salt, pepper, and more buffalo sauce, as needed.

Whisk the cornstarch with 2 tablespoons of cold water, combining well. Whisk the cornstarch mixture into the slow cooker, and then add the egg noodles and parsley. Cook on HIGH for 10 to 12 minutes, or until the noodles are softened.

Stir the chicken back into the soup and serve. Be sure to serve immediately, otherwise, the noodles will disintegrate if left in the slow cooker too long.

Ladle into bowls and top with blue cheese.

Serves 8