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- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 celery ribs, diced
- 3 carrots, diced
- 4 cups chicken broth
- 1 cup buffalo wing sauce (from jar)
- 1 cup heavy cream
- 2 tablespoons ranch seasoning mix
- 8 ounces egg noodles
- Salt and pepper to taste
- Chopped fresh parsley and crumbled blue cheese for garnish (optional)
Instructions:
1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the chopped onion, minced garlic, diced celery, and diced carrots over the chicken.
3. Pour the chicken broth and buffalo wing sauce into the slow cooker, making sure the liquid covers the ingredients.
4. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and shreds easily.
5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
6. Stir in the heavy cream and ranch seasoning mix.
7. Add the egg noodles to the slow cooker, making sure they are submerged in the liquid. Cook on high for an additional 20-30 minutes, or until the noodles are tender.
8. Season the soup with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley and crumbled blue cheese if desired.
Enjoy the hearty blend of creamy, spicy flavors in this delicious twist on a classic soup!
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