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Buffalo Chicken Noodle Soup Bowl

With Buffalo hot sauce, cream of chicken soup and shredded rotisserie chicken, this fun and fast noodle soup is definitely a one pot wonder.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
467 calories per serving


> 6 oz Light ’n Fluffy® extra wide egg noodles
> 2 tbsp canola oil
> 1 onion, thinly sliced
> 2 carrots, thinly sliced
> 2 ribs celery, thinly sliced
> 1 clove garlic, minced
> 4 cups reduced sodium chicken broth
> 2 (10 oz) cans condensed cream of chicken soup
> 3/4 cup Buffalo hot sauce, divided
> 1 1/2 cups shredded rotisserie chicken
> 1/2 cup blue cheese, finely crumbled
> 4 green onions, thinly sliced


Heat oil in Dutch oven or large saucepan set over medium-high heat. Cook onion, carrots, celery and garlic for 3 to 5 minutes or until starts to sof
Stir in broth, 2 cups water and cream of chicken soup; bring to a boil. Reduce heat to medium. Stir in noodles and 1/2 cup Buffalo hot sauce; cook for 10 minutes or until noodles and veggies are tender.
Toss rotisserie chicken with remaining hot sauce. Garnish soup with chicken, crumbled blue cheese and green onions.


Recipe provided by Light ‘n Fluffy


For creamier soup, substitute water with cream.

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