Creamy Buffalo Chicken Noodle Soup Recipe

Ingredients

• 1 (8 ounce) package extra-wide egg noodles
• 2 tablespoons butter
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 3 carrots, peeled and chopped
• 1 clove garlic, chopped
• cup flour
• 1 (32 ounce) carton Swanson Chicken Broth
• 1 pound cooked chicken breast meat, chopped
• cup hot pepper sauce
• 1 teaspoon dried parsley flakes
• 1 cup half-and-half
• 1 teaspoon crumbled blue cheese
• 1 tablespoon ranch-flavored croutons

Directions

1. Step 1: Cook the egg noodles according to the package instructions, then drain and set aside.
2. Step 2: In a large saucepan, melt butter over medium heat. Add the chopped onion, celery, and carrots. Saut until softened, about 10 to 12 minutes.
3. Step 3: Add the chopped garlic to the pan and cook for an additional 1 minute, until fragrant.
4. Step 4: Stir in the flour, cooking the mixture for about 4 minutes, until it thickens and begins to brown.
5. Step 5: Pour in the Swanson Chicken Broth. Add the chopped chicken, hot pepper sauce, and parsley. Bring to a boil, then reduce heat and let it simmer for 10 minutes.
6. Step 6: Stir in the half-and-half and cooked noodles. Continue cooking until the soup is heated through, about 3 more minutes.
7. Step 7: Garnish with crumbled blue cheese and/or ranch-flavored croutons if desired. Serve and enjoy!

Cook's Note

If you prefer a thinner soup, substitute the half-and-half with milk. For a thicker consistency, you can use heavy cream.

Nutrition Facts

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.