Slow Cooker Buffalo Chicken Noodle Soup

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless
  • 1/2 cup Franks buffalo sauce

• Produce

  • 4 Carrots, medium
  • 4 stalks Celery
  • 3 cloves Garlic
  • 1/4 cup Parsley, fresh
  • 1 Yellow onion, small

• Canned Goods

  • 6 cups Chicken broth, low-sodium

• Pasta & Grains

  • 2 1/2 cups Wide egg noodles

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 1/2 tbsp Ranch dressing mix, dry
  • 1 Salt and freshly ground black pepper

• Dairy

  • 1 Blue cheese crumbles

Found on hostthetoast.com

Directions

• In a slow cooker, combine the uncooked chicken breasts, carrots, celery, yellow onion, garlic, ranch mix, buffalo sauce, and chicken broth. Cover and cook on low heat for 6 hours, or until the chicken is easily shredded with a fork.
• Remove the cooked chicken from the slow cooker, roughly shred so that large pieces still remain, and then chop into bite-sized chunks. Set aside.
• Taste and season the broth accordingly with salt, pepper, and additional buffalo sauce, if desired.
• Combine the cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the slow cooker, and then add in the egg noodles and parsley. Cook for 10 additional minutes, or until the noodles are softened. (Note: if not serving the soup immediately, boil the noodles separately and add upon serving. The noodles will disintegrate if left in the slow cooker too long.)
• Stir the chicken back into the soup and serve. Top with blue cheese crumbles, if desired.