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Buffalo Chicken Noodle Soup

Let’s face it. It will never be really be soup weather where I live, so I have to get my fill of warm, comforting soups when I’m wearing T-shirts and pretending it’s cold. I’ve previously made a more gourmet version of buffalo chicken soup with blue cheese biscuits and all, but I wanted a more everyday version, so I combined the idea behind that soup with chicken noodle soup. I’ve never made plain chicken noodle soup (though I imagine now I should, given that I have a giant partially used bag of egg noodles in my cabinet), but this version is crazy awesome and perfect for football season!

DSC_0352

Buffalo Chicken Noodle Soup

serves 3 generously

  • 1 tablespoon olive oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup leeks, chopped
  • 3 cloves garlic, chopped
  • 4 cups chicken stock
  • 1/3 cup buffalo sauce
  • 1 1/2 cups egg noodles
  • 1/3 cup half-and-half
  • 1/2 cup blue cheese crumbles, divided
  • 3/4 lb cooked chicken, shredded
  1. In a stock pot, heat olive oil over medium-high heat. Cook the carrots, celery, and leeks until soft.
  2. Add in the garlic and cook for a few more minutes.
  3. Pour in the chicken stock and buffalo sauce.
  4. Bring mixture to a boil.
  5. Cook egg noodles in mixture.
  6. Stir in half-and-half, 1/4 cup of blue cheese crumbles, and chicken.
  7. Top with more blue cheese and serve!

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