Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Season cubed chicken with salt and pepper. Add chicken to the pot and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.

Add onion, carrots, and celery to the same pot, adding more oil if needed. Sauté for 5-7 minutes until softened. Stir in minced garlic, smoked paprika, onion powder, and garlic powder, cooking for another minute until fragrant.

Pour in chicken broth, buffalo sauce, and white vinegar. Bring to a boil, then reduce heat to a simmer for at least 15 minutes.

Stir in the whole wheat egg noodles or chickpea pasta. Cook according to package directions until al dente.

Return the cooked chicken to the pot. If using, stir in Greek yogurt or light sour cream until fully incorporated.

Ladle the soup into bowls and garnish with fresh cilantro or parsley, sliced green onions, and optional blue cheese crumbles.